Sprouts with pork & peanuts
- Preparation and cooking time
- Serves 4
Evenly-sized sprouts are ideal in a stir-fry with Asian flavours such as soy sauce, chilli and ginger - swap the pork for chicken, tofu or prawns if you prefer
- 1 pork tenderloin (400-450g/14oz-1lb)
- 1 tbsp cornflour
- 5 tbsp light soy sauce
- 2 tbsp Chinese black rice vinegar or balsamic vinegar
- 2 tbsp golden caster sugar
- 1 tbsp Chinese rice wine or dry Sherry
- vegetable oil , for stir-frying
- 4 tbsp unsalted peanuts
- 400g Brussels sprouts , trimmed then halved, or quartered if large
- thumb-sized piece ginger , shredded
- 3 garlic cloves , thinly sliced
- ½ tsp chilli flakes or a few whole small dried chillies
- 1 tsp sesame oil , to serve
- sticky rice , to serve
- STEP 1
Trim any silvery sinew from the pork, then slice the meat into thin medallions. Mix the cornflour with 2 tbsp of the soy, add the pork and toss to coat. Set aside for 5 mins. Stir together the rest of the soy, the vinegar, sugar, rice wine and 2 tbsp water. Let the sugar dissolve.
- STEP 2
Heat 1 tsp oil in a wok or frying pan. Fry the peanuts for 1-2 mins, stirring often, until toasted and golden, then set aside in a dish. Add 1 tbsp oil to the pan, and stir-fry the pork for 3-4 mins until golden but not completely cooked through. Set aside.
- STEP 3
Wipe out the pan if needed, then add another 1 tbsp oil and stir-fry the sprouts over a high heat for 5 mins, adding 1 tbsp water at the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry, add another 1 tsp oil, then tip in the ginger, garlic and chilli. Sizzle for 1 min, then add the sauce, pork and any resting juices. Simmer for a few mins until the sauce thickens and the pork is cooked through. Scatter with the nuts, drizzle over the sesame oil and serve with rice.