A recipe from Nigel Slaters ” Real Food”
Ingredients
- 4 tsps light soy sauce
- 4 tsps white wine vinegar
- 4 tsps sugar
- 250 ml chicken stock
- 2 tsps cornflour plus extra for dredging
- 250 g pork tenderloin
- 150 ml groundnut oil
- 350 g small chestnut mushrooms quartered
- 1 large red chilli deseeded and sliced
- 1 inch fresh ginger peeled and finely shredded
- 4 garlic cloves ,peeled and chopped
- 3 shallots peeled and chopped
- 4-6 tbsps freshly chopped coriander
Servings:
Instructions
- Mix the soy sauce with the vinegar, sugar and stock. Stir the cornflour into 2 tbsps water until dissolved, then add to the stock mixing well.
- Cut the pork into thin slices then toss in cornflour mixed with a generous pinch of salt.
- Heat the oil in a wok and when hot add the pork. Stir and fry until the edges have caramalised, keeping the heat high. Scoop out the pork with a slotted spoon and set aside.
- Add the mushrooms and fry for 1-2 minutes until golden, then remove with a slotted spoon and add to the pork.
- Add the shallots, ginger, chillies and garlic to the remaining oil in the pan and stir fry until the garlic is a deep gold and soft then add the pork, mushrooms and stock to the pan, stirring as the mixture thickens.
- Add a few shakes of soy then the coriander leaves. Serve with rice or mashed potato.
Share this Recipe
Powered byWP Ultimate Recipe