Pork stir-fry with watercress salad

Recipe from: 9/1/1999 12:00:00 AM
Ingredients 15
Servings 4
Time 10 minutes

Ingredients

  • 2
    garlic cloves, peeled and crushed
  • 5
    ml
    crushed dried chilli
  • 2
    stalks lemon grass, sliced
  • 45
    ml
    dark soy sauce
  • 45
    ml
    rice vinegar
  • 30
    ml
    sesame oil
  • 750
    g
    pork fillet
  • 15
    ml
    fresh coriander, chopped
  • SALAD
  • 45
    ml
    oil
  • 5
    ml
    dark sesame oil
  • 15
    ml
    rice vinegar
  • bunch watercress
  • 1
    cucumber, julienned and deseeded
  • 15
    ml
    sesame seeds
 

Method

3 minutes
 
Combine garlic, chilli lemon grass, soy and vinegar in a bowl and set aside. Heat oil in wok until almost smoking. Add pork, cut into 1 cm thick slices, and stir-fry for about two minutes until lightly browned. Add spice mixture and continue frying for 30 to 60 seconds. Toss in coriander. SALAD: Mix oils, vinegar and seasoning. Toss watercress, cucumber, dressing and sesame seeds in a bowl. Pile salad in centre of four plates. Top with stir-fry. Garnish each with a sprig of watercress.
 

Read more on: pork  |  shallow-fry
 

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