2 tbsp dry sherry or rice wine
2 tbsp dark soy sauce
2 tsp cornflour
1 tsp sesame oil
450g (1lb) pork stir-fry strips
2 tbsp sunflower oil
120ml (4fl oz) chicken stock
5cm (2in) piece root ginger, peeled and finely grated
275g (10oz) mixed prepared greens (see intro)
2 spring onions, finely chopped
1 long red chilli, cut into thin rings
steamed fragrant thai jasmine rice, to serve.
This is a great way to prepare green vegetables. Stir-frying keeps their crunch while the hot sauce gives them a rich, almost nutty flavour. Choose one or a selection of the wide range of greens now readily available, such as tender stem broccoli, sugar snap peas, French beans, mangetout, spinach, Swiss chard, Chinese pak choy or choi sum, or even finely shredded cabbage works well.
Place 1 tablespoon of the sherry or rice wine and 1 tablespoon of the soy sauce in a shallow non-metallic dish and add the cornflour and sesame oil. Stir in the pork and set aside for 5 minutes.
Heat a wok until smoking hot. Add 1 tablespoon of the sunflower oil and swirl it up the sides of the wok. Tip in the pork and stir- fry for 3–4 minutes, until sealed and lightly golden. Transfer to a plate.
Meanwhile, place the remaining tablespoon of sherry and soy sauce in a small pan with the stock, then bring to a simmer.
Add the remaining tablespoon of sunflower oil to the wok. Add the ginger and stir-fry for 10 seconds. Tip in the mixed prepared greens and continue to stir-fry for 2–3 minutes, until heated through and any leaves are just beginning to wilt, splashing over a little water occasionally to help the greens cook.
Return the pork to the wok, then stir in the hot stock mixture. Cook for a minute or so until bubbling, stirring all the time. Spoon the steamed rice into warmed large Oriental-style bowls and spoon the ginger pork and greens on top. Scatter over the spring onions and chilli to serve.
Steamed fragrant thai jasmine rice