Stir Fried Pork with Kai Lan

Name: Stir Fried Pork with Kai Lan
Yield: Serves 4
Cuisine: British
Ingredients: Small handful of coriander leaves; Juice of 1 small lemon; Rice or egg noodles; Rice or egg noodles; 200 g young kai lan, trimmed; 2 garlic cloves, halved and finely sliced; 4 spring onions, trimmed and cut on the diagonal into 1cm pieces; 60 ml chicken stock; 400 g pork tenderloin, cut into 1cm x 5cm strips; 1 tbsp groundnut oil; 3 cm piece of fresh ginger, peeled and cut into thin strips; 1 red chilli, halved lengthways, deseeded, membrane removed and cut into thin strips; 3 tbsp dark soy sauce; 1 tbsp rice wine or sherry; 1 tbsp rice wine or sherry; 1 tbsp toasted sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

Kai lan is a great addition to stir fries. Try this speedy supper with beef or chicken in place of the pork if you prefer.

Ingredients

3 tbsp dark soy sauce
1 tbsp rice wine or sherry
1

Europe
United Kingdom
Supper
Mediterranean

Method

Whisk together the soy sauce, rice wine and sesame oil in a bowl. Add the pork strips, stir, cover and marinate for 20 minutes.

In a large frying pan or wok, heat the groundnut oil over a medium-high heat. Drain the pork of its marinade and fry in batches until browned. Remove to a warm plate while you prepare the rest.

Reduce the heat to medium and sauté the ginger, chilli and