- 2 tablespoons rice wine
- 2 tablespoons dark soy sauce
- 2 teaspoons cornflour
- 1 teaspoon sesame oil
- 450g pork stir-fry strips
- 2 tablespoons sunflower oil
- 120ml chicken stock
- 5cm piece root ginger, peeled and finely grated
- 275g sliced mixed peppers, sliced red onion and bok choi
- Sticky coconut rice
- 1 handful sesame seeds
- 1 long red chilli, sliced thinly
- 1 mug basmati rice
- 200ml coconut milk
- ½ mug water
- 1 pinch sea salt
1 Place one tablespoon of rice wine and one tablespoon of soy sauce in a shallow dish and add the cornflour and sesame oil. Stir in the pork and set aside for five minutes.
2 Heat a wok until smoking hot. Add one tablespoon of the sunflower oil. Tip in the pork and stir-fry for 3-4 minutes, until sealed and lightly golden. Transfer to a plate.
3 Place the remaining tablespoon of rice wine and soy sauce in a small pan with the stock and bring to a simmer, then add the remaining tablespoon of sunflower oil to the wok. Add the ginger and stir-fry for 10 seconds. Tip in the vegetables and continue to stir-fry for 2-3 minutes, until heated through and any leaves are just beginning to wilt, splashing over a little water occasionally to help the greens cook. Return the pork to the wok, then stir in the hot stock mixture. Cook for a minute or so until bubbling, stirring all the time.
4 Meanwhile, to make the sticky coconut rice, rinse the rice in several changes of water until the water is no longer cloudy. Add the rice, coconut milk, water and sea salt to a small pot and bring to the boil. Cover, reduce the heat to low and allow to steam for 15 minutes. Remove the cover, fluff with a fork, then place in warmed large bowls and spoon the ginger pork and greens on top. Scatter with the sesame seeds and chilli before serving.
Recipe by Chef Adrian Martin, taken from Chef Adrian: Fakeaway
Photographer: Rob Kerkvliet