Type and press ENTER
Hit ESC to close

by entering your email address, you agree to our privacy policy

close
Pork_stir_fry_
Brian Clarke assisted by Harry Weir

Stir-fried pork with cauliflower and Thai basil

This quick and tasty stir-fry from chef Karl Whelan is the perfect mid-week meal.

SHARE

Ingredients

  • 700g/1.5lbs Iberico Secreto or pork tenderloin
  • 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

Directions

  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.

Tips

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