A simple pork and peanut stir-fry – a perfect mid week dinner loved by all the family.
I have made this pork stir-fry, or a version of it, for years now. It’s one of those dishes that I cook often, a mid week staple. In fact it’s a recipe that I had to really think about in order to write it up for this post. We all have those recipes that change just a little every time we cook it. Simply it’s a recipe that changes depending on what I have in the house, but this is the best version of it.
However this dish is easily adapted and it’s very easy to add in other vegetables. Simply add the vegetables that you and your family like to eat, mange tout, baby sweetcorn.
Although there is one thing I would mention and that’s the marinade. Like all meat, if you can marinade it for a few hours you will have a tastier plate of food. It’s not essential but you will impart more flavour if you can leave it for a few hours.
I have used peanuts in this dish to add crunch, but they can easily be left out. Also I like to serve additional vegetables when I cook this dish. Most often I serve our simple stir-fried pak choi which is a perfect accompaniment.
pork & peanut stir-fry
A simple Chinese style pork and peanut stir-fry that's easy to prepare and quick to cook. Delicious served with a side of stir-fried pak choy.
Ingredients
- 2 tbsp groundnut oil or other light oil
- 2 cloves garlic crushed
- 3 spring onions sliced
- 2.5 cm fresh ginger grated
- 1 red pepper cored and sliced
- 2 nests egg noodles cook as per instruction on pack for stir-frying
- 1 large handful beansprouts
- 1 tbsp roasted peanuts dry roast in a frying pan for 5 minutes
- 1 tsp sesame oil
- 1 tbsp Siracha hot chilli sauce
- 1 tbsp light soy sauce
marinade
- 180 g pork fillet sliced into bite-sized pieces
- 1 tsp Chinese 5-spice
- 1 tbsp cornflour
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1/2 tsp chilli flakes
Instructions
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Combine all the marinade ingredients in a bowl with the pork fillet and set aside for 30 minutes while you cook your noodles and prepare the vegetables.
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Add 1 tbsp of oil to a wok or large frying pan, once hot add the pork and stir-fry to 5 minutes, stir constantly to stop the pork sticking. Remove the pork from the pan and set aside in a bowl.
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Add the remaining 1 tbsp oil to the wok and add the garlic, spring onions, ginger and peppers, stir-fry for 1 minute, then add 3 tbsp water to the wok and cover with a lid, cook for 3 minutes like this.
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Return the pork to the wok, along with the noodles, peanuts and beansprouts. Stir constantly and add the final flavouring of sesame oil, chilli sauce and light soy sauce. Serve immediately into bowls.
Recipe Notes
If you don't have time to leave the pork to marinade, then don't worry, mix it together and put it straight in the wok, it just won't have the same intensity of flavour.
Cook your noodles in advance as per the instructions on the pack, reducing the cooking time by a minute. You want the noodles to be al-dente as you will be heating them again later in the stir-fry. Drain with cold water to stop them cooking further. You can toss the noodles in a little sesame oil to them to stop them sticking until you require them.
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