Tuesday, September 23, 2008
A colorful stir-fry combination of vegetables and pork. Recipe serves 4.
7 ounces (220 g) carrots
10 ounces (315 g) broccoli
3 1/2 ounces (100 g) mushrooms
1/2 inch (1 cm) fresh root (green) ginger
1 pound (500 g) pork fillet
Salt to taste
Freshly milled black pepper to taste
1 tablespoon cornflour
1/4 cup sunflower or corn oil
2 cloves garlic
3 tablespoons soy sauce
1/2 cup chicken stock
Pinch of caster sugar
3 tablespoons snipped fresh chives
1. Cut carrots into very thin slices. Separate broccoli into small florets. Thinly slice broccoli stalks.
2. Wipe mushrooms with absorbent kitchen paper and trim stalks. Thinly slice. Peel ginger, slice thinly and finely chop.
3. Cut pork into thin slices against grain. Season lightly with salt and pepper. Sprinkle with cornflour. Rub well into pork with finger tips.
4. Heat oil in wok until hot, but not smoking. Add pork. Stir-fry briskly for 1 minute. Remove with draining spoon on to rack or absorbent kitchen paper.
5. Add carrots, broccoli and mushrooms to remaining oil in wok and stir-fry for 1 minute. Crush garlic directly into the hot oil. Add ginger. Sprinkle with soy sauce and stock and mix in sugar. Cover and simmer for 5 minutes.
6. Return pork to wok and mix thoroughly with vegetables. Cover and simmer for 5 minutes. Sprinkle with chives.
7. Serve with curry-flavored rice.