This tasty quick and tasty stir-fry is the perfect mid-week meal.

"This is a simple stir-fry that you can throw together in 10 minutes on a Wednesday night if you like." – Karl Whelan

Yield: Serves: 4

Ingredients

  • 700g/1.5lbs Iberico Secreto or pork tenderloin, see tip
  • 1 cauliflower
  • 6 spring onions
  • Sunflower oil
  • 150ml/5fl oz Chinkiang vinegar
  • 100g/4oz caster sugar
  • 100ml/3fl oz light soy
  • 1 tablespoon dark soy
  • 1 tablespoon sesame oil
  • 1 tablespoon potato starch
  • 2 tablespoons cold water
  • 100g/4oz Thai basil

Method

  1. Slice the pork into thin strips. Cut the cauliflower into small florets. Clean and cut the spring onions, on the angle, into three equal pieces. Par-cook the cauliflower in boiling water and set aside.
  2. In a wok, heat some oil, stir-fry the strips of pork over a high heat for two minutes, add the cauliflower and continue to fry for a further two minutes. Add the spring onion.
  3. In a bowl, mix the Chinkiang vinegar, caster sugar, light soy, dark soy, sesame oil, potato starch and cold water.
  4. Pour this mixture over the stir-fry and toss together. Season with a little salt and pepper, allow the sauce to boil and thicken for one minute. Finely toss through the chopped basil and serve.

TIP: It can be hard to find Iberico pork. A good pork tenderloin or fillet will work just as well in this dish.