I made this quick and tasty stir-fry for myself on Thursday evening prior to popping out to see Abigail. It’s easy to do but full of flavour and you can augment the dish with any stir-fry appropriate vegetables of your choice. I opted for some sliced red pepper, tenderstem broccoli and fine green beans. I served it with rice, although it would work just as well with medium egg noodles.
1 pork shoulder steak, diced
1-2 fat garlic cloves, peeled and finely sliced
A 1” piece of ginger, peeled and finely chopped
1 sprinkling of dried chilli flakes
1 bunch of spring onions, sliced into 5mm slices
½ a red pepper, de-seeded and sliced
A few heads of tenderstem broccoli, trimmed
A handful of green beans, cut in two
1-2 tablespoons of groundnut oil
1-2 tablespoons of hoisin sauce
A dash of fish sauce
A dash of dark soy sauce
A good pinch of sugar
A good pinch of salt
A sprinkling of sesame seeds to garnish
Plain rice to serve
Heat the groundnut oil in a wok and add the garlic, ginger and half of the spring onions and stir fry for a minute or two over a medium heat.
Add the pork and stir-fry for 2-3 minutes, until nicely browned. Once cooked, remove from the heat.
If necessary, add a little more oil to the wok and then add the pepper, beans and broccoli and stir fry for a couple of minutes. Sprinkle over the chilli flakes, then add the hoisin sauce, soy sauce, fish sauce, salt and sugar and stir well to combine.
Cook for a couple of minutes and then return the cooked pork, ginger, garlic and spring onions to the wok, along with the remaining half of the spring onions.
Cook for another couple of minutes, (you may need to add a couple of tablespoons of water if it looks like drying out too much. Not too much though as you want the sauce to be fairly thick.) then serve, sprinkled with sesame seeds.