I fancied a stir-fry last night and so flicked through my Big Book of Wok and Stir-Fry and found this recipe. It looked tasty, so I thought I’d give it a go. It’s quick and easy to do and the resulting dish is tasty. It’s a bit ‘veg light’ though so I added some sliced red pepper to the recipe. That seemed to work.
300g of pork fillet
2 tablespoons of groundnut oil
1 garlic clove, thinly sliced
115g of French beans, trimmed and sliced
1½ teaspoons of sesame seeds
½ a teaspoon of sesame oil
Salt and pepper
½ a red pepper, deseeded and thinly sliced
For the marinade:
3 tablespoons of Shoyu or Tamari (Japanese soy sauce)
3 tablespoons of mirin
Finely grated zest of ½ an orange
Juice of ½ an orange
1 tablespoon of clear honey
1 fresh red chilli, deseeded and finely chopped
1 teaspoon of finely chopped fresh ginger
¼ of a teaspoon of salt
Diagonally slice the pork across the grain, very thinly, and then cut into 4cm lengths.
Whisk together the ingredients for the marinade, stirring well to mix in the honey. Add the pork, mix well and leave to marinate for an hour at room temperature, or overnight in the fridge.
Heat a wok over a medium heat, and add the groundnut oil.
Stir fry the garlic for a few seconds and then add the beans and pepper, and stir fry for a further couple of minutes.
Add the pork and marinade, increase the heat to high and stir-fry for 5-6 minutes, until the pork is cooked and the beans and peppers are tender and the pork is cooked through.
Sprinkle with sesame seeds and then add the sesame oil. Cook for a further minute and then serve.