Sprouts with pork & peanuts

Sprouts with pork & peanuts

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

Nutrition: per serving
NutrientUnit
kcal391
fat18g
saturates4g
carbs21g
sugars15g
fibre7g
protein33g
salt4g
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Ingredients

Method

  • 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.

Goes well with

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    Rating: 5 out of 5.4 ratings
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