Chinese New Year Pork
- 1 heaped tablespoon of fresh grated ginger
- 2 large garlic cloves, grated
- 3 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons light soy sauce
- 2 tablespoons sunflower oil
- 1 small onion, peeled and sliced thinly
- 200ml chicken stock
- 1 nut size piece of ginger thinly sliced
- 1 clove garlic, peeled and thinly sliced
- 300g mixed sugar snap peas and mangetout cut in half lengthways
- 375g dried medium egg noodles
- 2 bok choi
- 2 teaspoons sesame oil
What you do
- First prepare the tenderloin. Remove any white sinew from the muscle and trim away any visible fat. Cut into 3 lengths, then each one of these in half and cut each half into strips.
- Take a large bowl and add all the ingredients in the marinade, mix together and then add the strips of pork, mix well. Cover and set aside for 20 minutes whilst you prepare the rest of the stir-fry.
- Once you are ready to stir-fry, first prepare the noodles - heat a medium saucepan of water to boiling, add the egg noodles and stir to separate them, then add the bok choi and cook until the noodles are soft, about 5 minutes. Drain well andseason with a little salt, then drizzle with the sesame oil. Cover and keep warm whilst you cook the stir-fry.
- Heat a wok until smoking, add the oil and onions and stir through, add a couple of tablespoons of the stock, add the ginger and garlic and cook until they start to soften and colour. Scrape the onions aside, add the marinated pork in 2 batches, cook until the rawness turns opaque, scrape aside with the onions and add the remaining pork and repeat.
- Bring everything together, add the sugarsnap peas and mangetout and stir though adding a little chicken stock to keep everything moist and to dissolve any sticky residue from the pan.
- To serve, plate the cooked noodles and bok choi and top with the stir fry. Finish with chopped coriander and an extra drizzle of soy sauce.
If you end up with a lot of juice, mix together 1 dessertspoon of cornflour with a little water and stir through the stir fry at the end of cooking to thicken the juice.