Deliberate Pork Stir-Fry with Mirin

Name: Deliberate Pork Stir-Fry with Mirin
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp pumpkin kernel oil (other oil is fine but we like this and buy it as Kürbis Kernöl on our trips to Austria, where it is widely and cheaply available); Ground black peppet; 300 g roast pork, in thin short strips; 1 tbsp cold-pressed rapeseed oil; 4 cloves garlic, thinly sliced; 1 fresh red chili, sliced (I leave the seeds in but that’s optional); 1 tsp ginger paste; 1 onion, sliced; 1 red onion, sliced; 2 spring onions, sliced diagonally; 100 g. chestnut mushrooms, sliced; 100 g mange-tout; 1 red pepper, in short slices; 300 g carrot, in thin batons; 1/4 Savoy cabbage, shredded with the core diced small; 2 tbsp mirin; 2 tbsp soy sauce (I always use Pearl River Bridge dark but that’s just our preference); 1 (120 g) packet black bean sauce; 450 g ready-to-wok noodles

John A @JohnA

Essex

This is quite simply an extension and development of my “use-up” recipe for which on this occasion all but the meat was bought in for this dish, hence “deliberate”.

Please note that I have omitted the coriander garnish that I often use. A chopped coriander or parsley garnish is fine if wished but there really are already a lot of tastes in this recipe.

This is quite simply an extension and development of my “use-up” recipe for which on this occasion all but the meat was bought in for this dish, hence “deliberate”.

Please note that I have omitted the coriander garnish that I often use. A chopped coriander or parsley garnish is fine if wished but there really are already a lot of tastes in this recipe.

John A @JohnA

Essex

This is quite simply an extension and development of my “use-up” recipe for which on this occasion all but the meat was bought in for this dish, hence “deliberate”.

Please note that I have omitted the coriander garnish that I often use. A chopped coriander or parsley garnish is fine if wished but there really are already a lot of tastes in this recipe.

This is quite simply an extension and development of my “use-up” recipe for which on this occasion all but the meat was bought in for this dish, hence “deliberate”.

Please note that I have omitted the coriander garnish that I often use. A chopped coriander or parsley garnish is fine if wished but there really are already a lot of tastes in this recipe.

Saved

Ingredients

35-45 minutes including prep

4 servings

1 tbsppumpkin kernel oil (other oil is fine but we like this and buy it as Kürbis Kernöl on our trips to Austria, where it is widely and cheaply available)
Ground black peppet
300 groast pork, in thin short strips
1 tbspcold-pressed rapeseed oil
4 clovesgarlic, thinly sliced
1fresh red chili, sliced (I leave the seeds in but that’s optional)
1 tspginger paste
1onion, sliced
1red onion, sliced
2spring onions, sliced diagonally
100 g.chestnut mushrooms, sliced
100 gmange-tout
1red pepper, in short slices
300 gcarrot, in thin batons
1/4Savoy cabbage, shredded with the core diced small
2 tbspmirin
2 tbspsoy sauce (I always use Pearl River Bridge dark but that’s just our preference)
1 (120 g)packet black bean sauce
450 gready-to-wok noodles

Saved

Steps

35-45 minutes including prep

1

Mix the pumpkin oil and black pepper. Toss the pork strips in it and set aside for Step 3 below.
2

Bring the rapeseed oil up to a medium-hot heat in a large walk and fry the garlic, chili and ginger for 3 minutes, stirring occasionally.
3

Increase the heat to high. Add the meat, stir thoroughly then add all the vegetables. Cook for 5 minutes or until vegetables are al dente, stirring or tossing frequently.
4

Add the mirin, soy sauce and black bean sauce and fry for a further 2 minutes, tossing, turning or stirring to thoroughly coat everything.
5

Add the noodles, stir all together thoroughly and cook for a final 90 seconds. Served immediately onto pre-warmed plates.

Saved

Cooksnaps

Saved

John A @JohnA

on August 04, 2020 18:33

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.

Sonia @sonia

August 05, 2020 05:56

I love a good stir fry, such a good mid week dish as it’s quick, tasty and healthy. I’ve never even heard of pumpkin oil before, I’d like to try that!

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Deliberate Pork Stir-Fry with Mirin

Deliberate Pork Stir-Fry with Mirin

Ingredients

Steps

Cooksnaps

Comments (7)

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