Stir-Fried Pork Fillet with Fruit and Lettuce

This is ideal for an informal supper after a busy day, as it takes very little time to prepare. It has the familiar English combination of pork and apple but with a Chinese character. Serve it with buttered Chinese noodles or with rice.


  • 375-500 g (12 oz1 lb) pork tenderloin, cut across into 1 cm (½ in) slices
  • 3 tablespoons sunflower or groundnut oil
  • 3 Granny Smith apples, washed but unpeeled
  • 2.5 cm (1 in) piece fresh root ginger, peeled and cut into thin slivers
  • 2 large cloves garlic, sliced thinly
  • 75 g (3 oz) ready-to-eat dried apricots, halved lengthwise
  • 1 small–medium Cos lettuce, sliced across fairly thinly
  • 4-5 pinches cayenne pepper
  • Salt
  • Soy sauce


Place the slices of pork, spaced apart, between two large sheets of wet greaseproof paper. Bash with a rolling pin until thin. Heat 1 tablespoon of sunflower oil in a wok or large frying pan. Fry the pork pieces over a high heat until lightly browned on both sides then, using a slotted spoon, transfer to a dish and keep warm in a low oven.

Core the apples, then cut in half and slice thinly in half-moon pieces. Put a second tablespoonful of oil into the wok or frying pan over a high heat. Add the ginger and garlic and stir around for a minute, then add the apple slices and stir for another minute or so until the apples are tinged with brown. Stir in the halved apricots and add the mixture to the pork in the oven.

Lastly, put the remaining tablespoon of oil in the wok or pan, add the lettuce and stir over a high heat for about 30 seconds or so until the lettuce is limp. Add to the pork mixture. Season with cayenne pepper and salt and turn into a warmed serving dish. Sprinkle with soy sauce and serve immediately.