Use-up Pork Stir Fry with Mirin

Name: Use-up Pork Stir Fry with Mirin
Total time: 1500 s
Yield: 2-3 people
Cuisine: British
Ingredients: Ground black pepper; 1 tbsp hazelnut oil; 200 g roast pork, in strips; 1 tbsp cold-pressed rapeseed oil; 1 fresh red chili, sliced. I leave seeds in but that’s optional; 3 cloves garlic, chopped; 1 tsp ginger purée; 2 onions, sliced; 3 spring onions, diagonally sliced; 50 g mushrooms, sliced; 1 red pepper, sliced; 2 carrots, sliced into thin batons; 1/4 Savoy cabbage, shredded & stalk cut into small cubes; 1 tbsp mirin; 1 tbsp soy sauce (I use Pearl River Bridge dark but that’s a personal choice); 1 (120 g) pack black bean sauce; 300 g ready-to-wok noodles; Handful fresh coriander, chopped

John A @JohnA

Essex

Prompted by Lyndsey’s recent recipe, I’ve amended my own chicken stir-fry recipe to use up leftover roast pork, different vegetables, etc. The mirin fuses with the soy sauce to impart a slight sweetness. #mycookbook#WastenotWantnot

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Ingredients

20-25 minutes including prep

2-3 people

Ground black pepper
1 tbsphazelnut oil
200 groast pork, in strips
1 tbspcold-pressed rapeseed oil
1fresh red chili, sliced. I leave seeds in but that’s optional
3 clovesgarlic, chopped
1 tspginger purée
2onions, sliced
3spring onions, diagonally sliced
50 gmushrooms, sliced
1red pepper, sliced
2carrots, sliced into thin batons
1/4Savoy cabbage, shredded & stalk cut into small cubes
1 tbspmirin
1 tbspsoy sauce (I use Pearl River Bridge dark but that’s a personal choice)
1 (120 g)pack black bean sauce
300 gready-to-wok noodles
Handfulfresh coriander, chopped

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Steps

20-25 minutes including prep

1

Mix the hazelnut oil and pepper and roll the pork strips in it to coat. Set aside.
2

Heat rapeseed oil on medium-high. Fry chili, garlic and ginger purée for 2 minutes, stirring gently.
3

Increase heat to high and add the meat. Stir briskly then add the vegetables. Cook for 4-5 minutes, stirring and tossing frequently, until the vegetables are al dente.
4

Add the mirin, soy sauce, black bean sauce and noodles and toss, turn, stir and fry for 2 minutes, ensuring all well-mixed.
5

Serve onto warmed bowls, adding coriander garnish to taste.

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John A @JohnA

on July 14, 2020 17:50

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.