Stir fry pork
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Stir fry pork

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Serves 4

Perfect quick dinner served with oriental greens

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  • 500g pork fillet, thinly sliced
  • 2 tbsp rice wine or brandy
  • 2 tbsp low-salt soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp cornflour
  • 325g easy cook brown rice
  • 2 tbsp oyster sauce
  • 1 tbsp finely grated fresh ginger
  • 2 garlic cloves, finely grated
  • 200g tenderstem broccoli, cut in half and ends trimmed
  • 1 tbsp groundnut oil
  • 180g sugar snap peas
  • 250g pak choi, ends trimmed and thickly sliced


    1. Toss the pork fillet in the rice wine, 1 tbsp of soy sauce, sesame oil and cornflour to coat. Marinate for 30 minutes. Meanwhile, cook the rice following pack instructions.
    2. 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.
    3. 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.
    4. Wipe the wok with kitchen paper und return to the heat. Add the broccoli and sugar snap peas with 3 tbsp of water and stir-fry for 4 minutes. Add the pak choi and 1 tbsp of water and cook for another 2 minutes. Return the meat to the pan with the sauce, toss the greens and heat for 1 or 2 minutes more.
    5. Serve with the rice.

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