Chilli pork stir-fry

On Thursday evening I decided on a stir-fry. I think it was all the talk of the Chinese New Year, coupled with the fact that I hadn’t had a stir-fry for a while.I cobbled this together from a couple of other recipes I found online. It came out ok, with a couple of reservations – I should’ve used a bit more chilli to make it slightly spicier, and it was a little greasy – I’ll use less oil next time. Other than that, it was tasty.

Serves 1

1 tablespoon of soy sauce
2 tablespoons of mirin
2 tablespoons of  hoisin sauce
2 tablespoons of  sesame oil
1 teaspoon of dried chilli flakes
250-300g of pork fillet, cut into thin slices
3 tablespoons of  sunflower or vegetable oil
3 garlic cloves, crushed
1 red chilli, chopped (the original recipe says to use 3. I thought that was a bit too much so I only used 1. On reflection, maybe 2 next time)
6 spring onions, sliced on the diagonal
½ a red pepper, diced
A handful of mangetout, snapped in half
1 tablespoon of soy sauce
1 tablespoon of honey
1 tablespoon of roasted peanuts (I left these out – I thought I had some in the cupboard but it turned out that I didn’t)
1 nest of medium egg noodles

Mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined.

Coat the pork in the marinade and chill in the fridge for 30 minutes.

Cook the noodles for the time listed on the packaging, until al dente, drain, rinse and refresh with cold water. Set aside.

Heat a wok over high heat and add one tablespoon of the oil. Once almost smoking add the pork and stir-fry for 1-2 minutes.

Remove the pork from the wok with a slotted spoon.

Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes.

Add the red pepper and mangetout, cover with a lid and cook for a further 1-2 minutes.

Add the soy sauce and honey and return the pork to the wok. Cook for another couple of minutes.

Stir in the noodles and heat through.

Garnish with sprinkled sesame seeds (or the roasted peanuts if, unlike me, you actually have some!) and serve.

As I say, not bad, but next time, more chilli and less oil.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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