1 pork fillet, weighing approximately 450 g
1 medium size onion, peeled and quartered
2 tsps sunflower oil
225 g fresh or frozen mangetout peas
2.5 cm piece of root ginger, peeled and chopped finely
2 cloves of garlic, crushed
1 tbsp soy sauce
1 tbsp dry sherry
2/3 cup (150 ml) 1/4 pt beef stock
2 tsps cornflour
2 spring onions, trimmed and sliced
1 medium size onion, peeled and quartered
2 tsps sunflower oil
225 g fresh or frozen mangetout peas
2.5 cm piece of root ginger, peeled and chopped finely
2 cloves of garlic, crushed
1 tbsp soy sauce
1 tbsp dry sherry
2/3 cup (150 ml) 1/4 pt beef stock
2 tsps cornflour
2 spring onions, trimmed and sliced
method
1. Trim the pork of any visible fat, and cut across the grain into very thin slices.
2. Separate the 'leaves' of the onion.
3. Heat the oil in a non stick frying pan and add the onion. Stir-fry for 2-3 minutes.
4. Add the mangetout peas, topped and tailed if fresh, and stir-fry for a further 5 minutes.
5. Remove the onion and peas with a slotted spoon, add the ginger and garlic to the pan and cook for 1 minute, then increase the heat and add the pork slices.
6. Stir-fry until the pork changes colour then toss in the vegetables. Blend the liquids with the cornflour and add them to the pan, stirring until thickened.
7. Serve sprinkled with sliced spring onions.
2. Separate the 'leaves' of the onion.
3. Heat the oil in a non stick frying pan and add the onion. Stir-fry for 2-3 minutes.
4. Add the mangetout peas, topped and tailed if fresh, and stir-fry for a further 5 minutes.
5. Remove the onion and peas with a slotted spoon, add the ginger and garlic to the pan and cook for 1 minute, then increase the heat and add the pork slices.
6. Stir-fry until the pork changes colour then toss in the vegetables. Blend the liquids with the cornflour and add them to the pan, stirring until thickened.
7. Serve sprinkled with sliced spring onions.
serving amount
serves 4
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