- 225g pork tenderloin
- 1 carrot (140g), cut in approx 5cm long strips
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp rapeseed oil, plus 2 tsp
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 garlic cloves, finely chopped
- 2 tsp finely chopped ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 spring onions, ends trimmed, cut into long diagonal slices
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ red pepper, deseeded, cut into long thin strips
- 200g long-grain rice, cooked
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
For the batter
- 1 egg white
- ¼ tsp Chinese five-spice powder
- 1 tbsp cornflour
- 1½ tsp self-raising flour
For the sauce
- 1 tsp dark soy sauce
- ½ tsp sesame oil
- 1 tbsp Chinese white rice vinegar or cider vinegar
- 2 tsp golden caster sugar
- 1 tsp tomato purée
- 1 tsp cornflour, blended with 1 tsp water
- 175ml vegetable bouillon, made with 1⁄2 tsp powder (we used Marigold Swiss Vegetable Bouillon)
Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a good grinding of pepper until thick and smooth. Stir in the pork so that each piece is evenly coated, then set aside.
Now make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, tomato purée, cornflour blended with water, and the stock. Season with pepper and set aside. Blanch the carrot in a little boiling water for about 2 mins until tender but still crisp. Drain, then put under cold running water to stop the cooking. Drain again and set aside.
Pour the 1 tbsp rapeseed oil into a non-stick wok or large frying pan. When it’s very hot (test by dropping a piece of meat in – it should immediately sizzle), add the pork. Stir to separate all the pieces, then stir-fry for about 5 mins over a medium-high heat until the meat is no longer pink inside when cut, and the outside is golden and crispy. Remove with a slotted spoon and set aside.
Pour the remaining 2 tsp rapeseed oil into the wok and add the garlic, ginger, spring onions and pepper. Stir-fry for about 2 mins until starting to brown (still on quite a high heat). Pour in the sauce – it should immediately start to bubble rapidly – and stir in the carrot. As soon as the sauce has thickened slightly, about 30 secs-1 min, stir in the meat to quickly coat and heat through. Remove the pan from the heat, season with a pinch of salt and serve immediately, with the rice.