Fillet of Pork with Chinese Leaves

Name: Fillet of Pork with Chinese Leaves (Filet de porc à la pékinoise)
Cuisine: Swiss
Ingredients: 450 g (1 lb) pork fillet well trimmed of fat; 1 small onion, chopped; 1 clove of garlic, crushed; ½ small cauliflower, cut into florets; 2 large carrots, cut in thin strips; ½ bunch of spring onions, cut into 2.5cm (1 in) lengths; ½ head of Chinese leaves, cut into 2.5cm (1 in) strips; 5 ml (1 tsp) grated fresh ginger root; 60 ml (4 tbsp) white chicken stock; 15 ml (1 tbsp) soya sauce; freshly ground pepper; fresh coriander leaves to garnish

Filet de porc à la pékinoise

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ginger and coriander, both very aromatic and believed to aid digestion, are good accompaniments for this stir-fried dish.

Ingredients

450 g (1 lb) pork fillet well trimmed of fat
1 small onion, chopped

Europe
France
Switzerland
Main course

Method

Cut the pork fillet into thin strips. Season with pepper, and sauté in a non-stick pan for 2 minutes on each side, to seal and brown the strips. Remove from the pan.
Sauté the onion, garlic, cauliflower and carrot for 3 minutes.
Add the spring onions, Chinese leaves, ginger and chicken stock to the pan. Cover and simmer gently for 2-3 minutes.