| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Good, Living |
4 |
servings |
INGREDIENTS
| 700 |
g |
Pork fillet or tenderloin; trimmed of fat |
| 60 |
ml |
Dry sherry |
| 45 |
ml |
Soy sauce |
| 1 |
|
2 1/2 cm pie root ginger – diced |
|
|
Salt and freshly ground pepper |
| 1 |
|
Cucumber |
| 100 |
g |
Green beans – halved |
| 30 |
ml |
Sunflower oil |
| 1 |
bn |
Spring onions; trimmed and finely |
|
|
; chopped |
| 1 |
|
Garlic cloves; crushed (1 to 2) |
| 30 |
ml |
Cornflour |
| 300 |
ml |
Chicken stock |
| 175 |
g |
Bean sprouts |
INSTRUCTIONS
1 Cut the pork in thin strips and place in a bowl. Add the sherry, soy
sauce, ginger and salt and pepper to taste, and stir well to mix. Set
aside.
2 Halve the cucumber, cut into quarters lengthways and discard the rounded
ends. Leave the skin on to add colour.
3 Use a sharp-edged teaspoon to scoop out the seeds and discard. Quarter
the cucumber lengthways again and slice across into strips about 2.5cm/1"
long.
4 Heat the oil in a wok or a large, heavy-based frying pan. Add the spring
onions and garlic and fry gently for about five minutes until softened. Add
the pork to the pan, raise the heat and stir-fry for 2-3 minutes until
lightly coloured, keeping the pork constantly moving so that it cooks even.
5 Mix the cornflour with the cold chicken stock and set aside. Add the
cucumber, green beans, spring onions and beansprouts to the pork with the
cornflour and stock.
6 Stir-fry until the juices thicken and the ingredients are combined. Taste
and adjust the seasoning and serve immediately on a warmed serving dish.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.
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