Pork fillet stir-fry with oriental greens recipe
- 500g (1lb) pork fillet, thinly sliced
- 2tbsp rice wine or brandy
- 2tbsp low-salt soy sauce
- 1tbsp sesame oil
- 2tbsp cornflour
- 325g (11oz) 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
- 1 x 180g pack sugar snap peas
- 250g pack pak choi, ends trimmed and thickly sliced
Each serving contains
of the reference intake
- 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 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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.