Tuesday, 5 October 2010

Pork, Hoisin and Spinach Stir Fry

The aroma of Hoisin sauce is one of those magical ingredients in Chinese cooking. Its distinct salty and sweet taste is one that you either love or hate.

If your opinion leans towards the former, there can be no more better match than pork cooked until tender, wrapped in the sticky sauce of hoisin. Today I made a stir fry consisting primarily of those ingredients. Taste-wise it was exquisite, and far healthier than anything you can eat from your local chinese takeaway.

Like all stir frys, it was incredibly fast to cook, once my wok is smoky hot. The art, in my humble opinion, of a successful stir fry is to have your ingredients all chopped and ready to go into the wok when required. You simply don't have time to be messing around preparing ingredients once cooking commences.

Serves 2 adults and 1 child
Cost Per Serving   £1.00

300g Pork Fillet, sliced thinly   £2.30
1 Red Chilli, deseeded and chopped  £0.12
80g Young Leaf Spinach   £0.17
Juice of small Lime   £0.30
100g Basmati Rice   £0.10
1/2 tbsp Vegetable Oil
2 tbsp Hoisin Sauce
1/2 tbsp Light Soy Sauce
1 large Garlic Clove, thinly sliced

1. Mix together until smooth the hoisin and soy sauce with the lime juice
2. Put your wok on a high heat and add vegetable oil
3. Once oil is hot and smoking stir fry the garlic and chilli for a few seconds; add pork
4. Keep stiring the wok contents for 3-4 min until pork is cooked
5. Add the spinach and sauce mixture; stir for 2-3 min until spinach starts to wilt
6. Ready to serve; ENJOY !!

2 comments:

  1. Also try this: Use thick cut bacon for the pork, and fry in the rice after the spinach is done, maybe about 200-300g. I left out the chilis because I didnt have any. Killer.

    ReplyDelete
    Replies
    1. Although you might want to dump out some of the bacon grease first, heh.

      Delete