This week, we wanted to try something a little different. David picked up this recipe in our local Tescos a few months ago but as it requires quite a few random ingredients that dont tend to be just ‘lying around’, it’s taken us a while to get around to making it. However, I finally got my shopping butt into gear and bought the ingredients for it. As I’ve discovered the recipe is actually online, I’m just gonna do a quick ‘Cut and paste’ job (sorry!) but I’ll highlight any changes we made.
Pork fillet stir-fry with oriental greens
500g pork fillet, thinly sliced
2tbsp rice wine or brandy (We used brandy… who has rice vinegar hanging around in their cupboards?)
2tbsp low-salt soy sauce
1tbsp sesame oil (Again, not something people generally have – we just used regular sunflower oil)
2tbsp cornflour (Regular flour)
325g easy cook brown rice
2tbsp oyster sauce
1tbsp finely grated fresh ginger
2 garlic cloves, finely grated
200g Tenderstem broccoli, cut in half and ends trimmed
1tbsp groundnut oil (Regular oil)
1 x 180g pack sugar snap peas
1 x 250g pack pak choi, ends trimmed and thickly sliced
Toss the pork fillet in the rice wine or brandy, 1 tablespoon of soy sauce, sesame oil and cornflour to coat. Marinate for 30 minutes. Meanwhile, cook the rice following pack instructions.
Mix together the remaining soy sauce with the oyster sauce, ginger and garlic to make a thick sauce. Bring a saucepan of water to the boil and blanch the broccoli for 3 minutes. Drain and run under cold water to cool.
Heat the groundnut oil in a large wok (Ordinary pan!) over a high heat and stir-fry half the pork for a few minutes until just cooked. Remove from the wok with a slotted spoon and set aside. Repeat with the remaining pork.
Wipe the wok with kitchen paper and return to the heat. Add the broccoli and sugar snap peas with 3 tablespoons of water and stir-fry for 4 minutes. Add the pak choi and 1 tablespoon of water and cook for another 2 minutes. Return the meat to the pan with the sauce, toss with the greens and heat for 1 or 2 minutes more. Serve with the rice.
Why not compare it to the photo on the recipe page?
Verdict – 8/10
This recipe was amazing. Simple as. It tasted great, it was easy to make and it’s a fab way to cram in lots of nice, healthy greens (if you’re into that sort of thing). However I have one main issue with it – it requires too many weird and wonderful ingrediants. Granted, the oils would come in handy again and again but you have to find uses for the leftover vegetables or they will get wasted. Next time I’d probably substitute some of the veg with more normal (and therefore more useful) ones, although I suppose it might take the oriental out of it a bit! I also think this recipe would work nicely with beef (I’m not a huge fan of pork.)