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Oriental pork stir-fry

Recipe from: 9/1/2002 12:00:00 AM
Ingredients 16
Servings 4


  • 500
    pork fillet
  • 300
    snow peas
  • 2
    heads of bok choi, sliced (or two packets of baby spinach leaves)
  • 10
    sesame oil
  • 25
    olive oil
  • 4
    cloves garlic, crushed
  • 30
    fresh ginger, grated
  • 2
    red chillies, seeded and sliced
  • 1
    stalk lemongrass, finely chopped
  • 6
    spring onions, sliced
  • 200
    Portabellini mushrooms, quartered
  • 1
    lime, juice and zest or half a lemon
  • 125
  • 30
    soy sauce (or kecap manis, a sweet soy sauce)
  • peanut oil, for drizzling
  • roasted peanuts, to garnish


Partially freeze the pork fillet, then slice very finely.
Blanch the snow peas and bok choi, then refresh in cold water, drain and set aside.
Heat the oils in a pan over a high heat and add the garlic, ginger, chillies, lemongrass and white parts of the spring onions.
Fry for one minute.
Add the pork to the pan and stir-fry for three to four minutes or until well sealed.
Add the mushrooms, lime juice and zest, sherry and soy sauce and stir-fry for three to four minutes or until the mushrooms are tender.
Add the snow peas and fold in the bok choi or spinach and the green parts of the spring onion.
Heat through, drizzle with a little peanut oil and scatter with peanuts.
Serve with oriental noodles.

Read more on: pork  |  sauté

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