For a Friday night dish that you can have on the table faster than you can get a take out (and better than a take out), here is another recipe that we go to over and over again. It is bang full of flavor and is fast and convenient, especially if you marinate the pork the night before- but not a huge deal if you don’t! Put it in a bowl, sit back in front of the TV and start your weekend!!
1 tbsp soy sauce
2 tbsp mirin or dry sherry
2 tbsp hoisin sauce
2 tbsp sesame oil
1 tsp dried chilli flakes
800g pork fillet, cut into thin slices
2 tbsp sunflower or vegetable oil
4 garlic cloves crushed with the flat of a knife
3 red chillies cut in half lengthways stalks left on and deseeded
6 spring onions (scallions) halved or 1 red onion cut into wedges
1tbs soy sauce
2 tbsp granulated sugar
2 tbsp roasted peanuts 350g
Thai jasmine rice, steamed
Mix together the soy sauce, mirin, hoisin sauce, sesame oil & chilli flakes in a shallow dish until well combined. Add the pork, toss to coat and leave in the fridge to marinate for 15 mins.
Heat a wok over a high heat & add 1 tbsp of the oil. Once smoking, add half the pork & stir fry 1-2 minutes. Remove from the wok with a slotted spoon and stir fry the remaining pork. Remove the pork from the wok.
Heat the remaining tablespoon of oil and add the garlic, chillies, 1 tbsp of water and the onions. Stir fry for 1-2 mins. Cover with a lid & cook for a further 1-2 mins. Add the soy sauce & sugar & return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice.
WINE NOTE A robust and spicy red. Maybe a spicy Australian Shiraz for a flavor – flavor match!