As you might have read I am aiming to get fit this year again, as far as I'm concerned that goes hand in hand with eating well. Obviously that doesn't mean I'm a saint but trying to eat well is something I'm taking more seriously.
The problem with eating anything is time, or more importantly, the lack of it. There is nothing worse than getting home late and having to spend hours cooking. Stir fry are quick and healthy so its something that fits the bill perfectly. I'm getting this down here as it tasted so good and like most other things I cook, I made it up as I went along. Here we go....
This makes four feeds add rice to make it larger for a big main meal.
- 1 tbsp Soy sauce (remember light for flavour, dark just for colour)
- 2 tbsp Hoisin Sauce
- 2 tbsp Sesame Oil
- 1 tsp chilli flakes
- 800g Stir fry pork or fillet if cut into think slices
- 1 inch square ginger
- 1 medium heat chilli
- 3 spring onions
- 2 pak choi
- 6 cloves of garlic
- 1 pack cashew nuts
Mix the soy, hoisin, sesame and chilli flakes together.
Put the pork into a tray and mix in all of the above sauce, make sure everything is covered and then put it into the fridge for at least 15 mins.
While that marinades cut the ginger into batons, peel and finely chop the garlic. Chop chilli into half, and then into thin slices, keep the seeds as these will also be going in. crush up a good handful of the cashew nuts, place all of these onto a plate
Chop the spring onions and pak choi (or any leafy Chinese green veg) and place that onto another plate.
Get your wok on the stove and get it very hot. When nice and hot, add a small amount of oil and cook the first half of the pork from the fridge. This should take about 3 to 5 mins, just enough to cook it through but not dry it out. Put into a bowl and cook the second half.
Once all the pork is cooked, add a little more oil into the wok and throw in the chopped garlic, ginger, etc, etc. Cook this for 3 mins to get all the flavour out then add in the green stuff. Give it an extra kick with a teaspoon of sesame oil and light soy. Cook while stirring well until the leaves are shiny and then throw in the pork and cook for another two mins.
Serve with a nice rice and enjoy. Not to hot but full of flavours!!