Stir-fried pork and vegetables
( SERVES 4 )
|2||Pork steaks / fillets|
|2 Tbsp||Peanut oil|
|2 pieces||Fresh ginger|
|¾ cup||Vegetable stock|
|½ tsp||Soy sauce|
|1 to serve||Rice|
- Trim off and discard any fat or membrane from the pork fillets, wrap in cling film and freeze for about 30 minutes, until they are firm, but not frozen.
- Slice crosswise into very thin discs and place in a bowl with the marinade ingredients, adding a splash of water if the mixture's too dry. Chill another 30 minutes.
- Meanwhile, peel the onion, cut in half and slice thinly. Split the broccoli into florets and peel each one, starting at the flower end. Peel the stem and cut into 6cm x 1/2cm sticks. Peel the carrots and cut to match.
- Heat half the peanut oil in a wok or fry pan and cook the pork, stirring and tossing continuously, for three minutes.
- Remove from heat, scrub the wok to remove any burned bits, then add the remaining peanut oil.
- Stir-fry the vegetables and chopped ginger for two minutes, then add the chopped and part-crushed garlic and toss briefly.
- Add the stock (chicken or vegetable), salt, sugar and soy sauce, stir to mix, then cover and simmer for three minutes.
- Return the pork to the mixture, stir the cornflour to a paste with an equal amount of water and add just enough to thicken the cooking liquid. Serve on plain boiled rice.