Name: Pork stir-fry with watercress salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2.00 garlic cloves, peeled and crushed; 5.00 ml dried chillies crushed; 2.00 lemongrass sliced; 45.00 ml soy sauce dark; 45.00 ml vinegar rice; 30.00 ml sesame oil; 750.00 g pork fillet; 15.00 ml fresh coriander chopped; 45.00 ml oil; 5.00 ml sesame oil dark; 15.00 ml vinegar rice; watercress; 1.00 cucumber deseeded, julienned; 15.00 ml sesame seeds

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Ingredients (14)

2.00	garlic — cloves, peeled and crushed
5.00 ml	dried chillies — crushed
2.00	lemongrass — sliced
45.00 ml	soy sauce — dark
45.00 ml	vinegar — rice
30.00 ml	sesame oil
750.00 g	pork fillet
15.00 ml	fresh coriander — chopped

SALAD

45.00 ml	oil
5.00 ml	sesame oil — dark
15.00 ml	vinegar — rice
	watercress
1.00	cucumber — deseeded, julienned
15.00 ml	sesame seeds

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Method:

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.