This was a new recipe and a very successful one. So successful that once again I forgot to take a photo after serving up so instead we have a comparison picture between the recipe book and Ron's left overs for lunch! Looks the same right?!?
This is a delicious stirfry, fragrant with a hit of chilli and the pork fillet was melt-in-the-mouth tender. I had never cooked with pork fillet before moving to Australia and now I can't imagine a week night stirfry without it. Its not a cheap cut of meat but used like this it does go a little further. Next time I would use even more green beans, we loved their crunch and texture.
Pork Stirfry with Green beans in Ginger sauce.
450g trimmed pork fillet, sliced
1/2 cup soy sauce
1/2 cup rice or white vinegar
1 tsp sugar
pinch of dried chilli flakes
3 tsp cornflour
2 tbsp peanut oil
350g green beans, trimmed and chopped into short lengths
2 cloves of garlic, grated
a medium knob of ginger, peeled and grated
Marinade the pork in the soy sauce, vinegar, sugar, chilli and cornflour.
Heat the wok over a high heat, add half the peanut oil, drain the pork and stirfry until browned. Remove from the wok and set aside.
Add the remaining oil to the wok, stirfry the beans over high heat for a few minutes. Add the ginger and garlic and continue cooking for another minute.
Return the pork and the remaining marinade to the wok and cook for a further minute or two until the sauce has thickened and the beans are al dente.
Serve with rice and expect to come back for seconds.