The heavy weight of French culinary tradition means my country opened up to world cuisine much later than in the UK. The first stir fry I ever tasted was cooked for me a few years ago by a cousin 's trendy boyfriend in his small Parisian flat. The boyfriend is now gone but his gorgeous stir-fry recipe stayed with me. With only two veggies to chop, a great soy, fish sauce and ginger marinade and ultra moist pork, it is now one of my favourites.
Pork, ginger and leek stir fry
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Recipe by: Busy:25 min, Total prep time: 25 min Serves: 4 |
Cut the pork tenderloin into 2 cms slices and cut each slice into thin strips. Toss the meat into the marniade and mix well to coat it evenly with the sauce.
Chop and discard the dark green ends of the leeks. Cut them lengthways through their middle, stopping 2 cms off the roots. This will keep the leaves together, making it easier to wash them. Wash the leeks leaf by leaf and chop finely. Discard the roots.
Peel the carrots and grate them using the smaller holes of your grater.
Heat the oil in a large non-stick frying pan or a wok. Add the leeks and cook for 6-7 min on medium heat, stirring regularly. When soft, take them out of the pan and reserve. Toss the meat and its marinade into the pan and cook for 5 minutes on medium-high heat. Add the carrots and leeks and cook for another 2 minutes.
Add the noodles, mix well and adjust the seasoning with a bit more soy and fish sauce if needed. Cook for a further minute.
When ready, take off the heat and mix with the fresh coriander. Serve immediately.
Peel the ginger and grate it over a large mixer bowl. Add the garlic, peeled and chopped finely, and the chopped and deseeded chilli. Pour the soy sauce and fish sauce over and mix.
Cut the pork tenderloin into 2 cms slices and cut each slice into thin strips. Toss the meat into the marniade and mix well to coat it evenly with the sauce.
Chop and discard the dark green ends of the leeks. Cut them lengthways through their middle, stopping 2 cms off the roots. This will keep the leaves together, making it easier to wash them. Wash the leeks leaf by leaf and chop finely. Discard the roots.
Peel the carrots and grate them using the smaller holes of your grater.
Heat the oil in a large non-stick frying pan or a wok. Add the leeks and cook for 6-7 min on medium heat, stirring regularly. When soft, take them out of the pan and reserve. Toss the meat and its marinade into the pan and cook for 5 minutes on medium-high heat. Add the carrots and leeks and cook for another 2 minutes.
Add the noodles, mix well and adjust the seasoning with a bit more soy and fish sauce if needed. Cook for a further minute.
When ready, take off the heat and mix with the fresh coriander. Serve immediately.
You can replace the pork with chicken or shrimps.
Ingredients
3 leeks
2 carrots (about 200g)
400 g pork tenderloin (or pork medallions)
15 g fresh ginger (about a thumb size)
150 g ready-to-wok rice noodles
1 garlic clove
2 tablespoons olive oil
3 tablespoons soy sauce
1 tablespoon fish sauce
6 sprigs coriander
1 small red chilli
3 leeks
2 carrots (about 200g)
400 g pork tenderloin (or pork medallions)
15 g fresh ginger (about a thumb size)
150 g ready-to-wok rice noodles
1 garlic clove
2 tablespoons olive oil
3 tablespoons soy sauce
1 tablespoon fish sauce
6 sprigs coriander
1 small red chilli
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