I fancied a stir-fry this evening and so I had a flick through my Big Book of Wok and Stir-Fry and found this recipe. I have cooked it once before but it was ages ago and so I thought it was worth doing again. It’s an interesting recipe with lots of different flavours – the mint and the lime are a particularly nice contrast and make the dish sharp and fresh. I did end up adding slightly more liquid than the recipe suggested, just to keep the dish moist. I also added some small florets of tenderstem broccoli, which the recipe didn’t originally include. I served it with medium egg noodles.
The recipe listed here is for two, but I scaled it down a bit for just me.
280g of pork fillet
1 teaspoon of coriander seeds
½ of a teaspoon of white peppercorns
¼ of a teaspoon of salt
¼ of a teaspoon of sugar
Juice and finely grated zest of a lime
2 tablespoons of groundnut oil
1 teaspoon of finely chopped, fresh ginger
1 garlic clove, thinly sliced
3 spring onions, white and green parts separated, then halved lengthwise
1 small green pepper, deseeded and thinly sliced
A few small florets of tenderstem broccoli
2 tablespoons of cashew nuts, roughly chopped (I couldn’t find a small bag of unsalted nuts so I bought a packet of salted cashews, and, as the recipe says to add salt at the same time as adding the cashews, I simply omitted the extra salt.)
1 tablespoon of chicken stock
1 tablespoon of fish sauce
2 tablespoons of roughly chopped fresh mint
Slice the pork (I used a tenderloin fillet so it was quite thick) into thinish slices and lay them out on a plate.
Using a pestle and mortar crush the coriander seeds, peppercorns, salt, sugar and lime zest together and spread over the pork slices, pressing into both sides. (if you have enough mixture.) Leave to stand for 15 minutes.
Heat a wok over a medium heat, then add a tablespoon of oil. Stir-fry the pork for 2-3 minutes until well browned. Transfer to a bowl along with the juices, and set aside.
Wipe out the wok, return to the heat and add the remaining tablespoon of oil.
Stir-fry the ginger and garlic for a few seconds and then add the white parts of the spring onions, the green pepper and broccoli florets. Stir-fry for 2-3 minutes. Add the cashew nuts and cook for a further minute.
Return the pork and juices to the dish and add the stock, fish sauce, lime juice, half of the chopped mint and the green parts of the spring onion. Stir well to combine and cook for a further minute.
Serve on a bed of noodles and garnish with the remaining mint