Thursday, July 29, 2010

The Most Delicious Stir-fry, Like Ever

On the menu in The Villa last night was mushroom, broccoli and pork stir-fry. It was an experimental recipe and came out so well, I thought it was worth sharing.

  • Fillet of pork
  • Asian Sweet & Sour sauce
  • Soy sauce
  • Fish sauce
  • Fresh garlic, ginger and chillies
  • 1 onion
  • 2 punnets of mushrooms (go for different sizes like button and brown)
  • Spinach
  • Broccoli
  • Stir-fry oil (with a high burning point like peanut)
  • Asian noodles of your choice
Slice the pork and place in a dish, along with the halved and sliced onion, and a marinade mixture made of (approximate measurements, use your discretion): 2 teaspoons fish sauce, 2 teaspoons sweet & sour sauce, 60ml soy sauce, 2 teaspoons grated ginger, 2 nubs crushed garlic. Allow to marinate while you slice and prepare other ingredients. Drain and save any excess marinade and fry the pork and onion mix in batches (so as to cook everything evenly and not overcrowd the wok) on a high heat. Remove and set aside. Add more oil and fry broccoli, adding the chillies and then the mushrooms with a little more sauce (you'll need more now, so mix the same ratios into whatever remained from the pork marinade). While the mushrooms fry, sweat and reduce, cook the noodles as the packet recommends (it's normally less than 10 minutes). When the liquid with the broccoli and mushrooms has reduced a little, add the spinach and let it wilt. Finally, add the pork, the rest of the marinade/sauce and the noodles. Mix and heat through. Serve and enjoy!

PS Let me know what you think of the recipe and how you would perfect/adapt the recipe.

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