Zesty Stir Fry Pork
The fresh sweet and sour flavours of this dish will put a spring in your step midweek.
For the marinated pork:
- 4 pork loin medallions, very thinly sliced (cut into strips, about the depth of a £1 coin)
- 2 Limes (zest and juice)
- 2 cloves garlic, grated
- 4 tbsp Mirin (rice wine)
- 4 tbsp light soy sauce
- 4 tbsp runny honey
- 2 large carrots, grated (approx. 100g)
- 100g beansprouts
- 80g sugar snap peas, sliced once lengthwise
- 2 spring onions, thinly sliced
- 2 small red chillies (optional), thinly sliced
- Need to save time? Use a 320g bag of pre-prepared stir fry veg instead
Stir in at the end:
- 240g ready-to-wok rice noodles
- 35g fresh coriander, chopped (optional)
- 2 sprigs fresh mint, chopped (optional)
- 1 tbsp sesame seeds
Mix together all of the ingredients for the marinade in a shallow bowl. Add the pork strips and stir well. Set aside whilst you assemble the vegetables.
Weigh out all the vegetables in a bowl together. On a board, chop the coriander and mint, if using.
Heat a frying pan or wok on a medium high heat. Using a slotted spoon, remove the pork from the marinade and add to the pan (keep the marinade for later) and stir continuously for four minutes to avoid overcooking.
Remove the pork from the pan and put it on a plate to one side. Add the marinade to the pan and bring to the boil. Turn the heat down to medium. Add the vegetables (not the herbs) and cook until hot yet still crunchy, approx. three minutes. Add the noodles and the pork to the pan, mix well and heat for a couple more minutes. Stir in the coriander and mint.
Divide the stir fry between four bowls, sprinkle over the sesame seeds and serve.
Pork loin steaks could also be used, just remember to trim the fat off beforehand.
To reduce the salt level in this dish, opt for reduced salt soy sauce.