This recipe requires a bit of preparation before you start cooking but don’t let that put you off. Once the ingredients are ready it only takes ten minutes and it’s a fantastic week night dinner. Because the meat is so lean and there’s hardly any oil involved, the dish is actually quite low in calories and the ginger is great if you’ve got a cold or are just recovering.
If you’re feeling thrifty, buy a big pack of pork loin steaks from the supermarket (it’s cheaper that way) then freeze them in bags of two. All you have to do in the morning is take a pack out from the freezer and they’re ready to go when you get home. Also, if there’s just two of you eating, still make the full amount- the other 1-2 portions can be potted up and taken to work for lunches the following day.
Feeds four with moderate sized portions, three if you’re greedy like me
Ingredients
- 2 pork loin steaks, fat removed and cut into thin slices- about 2-3mm thick
- 1 small onion sliced finely into half moons
- 4 spring onions finely sliced
- 1 pack of chestnut mushrooms washed and finely sliced
- A large thumb sized piece of ginger, skinned and chopped into matchsticks
- 2 cloves of garlic finely sliced
- 200ml chicken stock made with one stock cube
- 3tbsp oyster sauce
- 1tbsp sesame oil
- Enough rice for 3-4 people
Method
- Put the rice on to cook and prepare all of your meat and veg.
- After about 10mins of the rice bubbling away, put a large wok on to your largest hob to heat up- it needs to be screaming hot before you add the oil so be patient.
- After about 3 mins or when you have reached the limits of your bravery, pour the oil into the wok, add the pork and stirfry hard for 2-3mins or until the pork has browned. Be careful, it will spit.
- Add the garlic, both types of onion and ginger and stirfry for a further 2 mins. Add the mushrooms and keep stirring until they start to wilt down.
- Add the stock and oyster sauce and allow the sauce to reduce slightly- no more than 2 mins.
- Your rice should be ready by now so serve it up and top with the stirfry. Guzzle.
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