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Pork and baby corn stir-fry

Port fillet makes this a high-protein, low-fat weeknight meal. - by Fast Ed
  • 07 Oct 2021
Pork and baby corn stir-fry
Prep: 15 Minutes - Cook: 10 Minutes - Easy - Serves 4
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Swap it for chicken breast or beef fillet if you prefer. 

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Ingredients

400g pork fillet, finely sliced

1 Tbsp corn flour

2 Tbsp hoisin sauce

1 Tbsp Chinese cooking wine

1 Tbsp soy sauce

2 Tbsp extra virgin olive oil 1 brown onion, sliced

6cm piece ginger, cut into fine batons

6 cloves garlic, minced 1⁄2 bunch coriander, leaves picked, roots chopped, plus extra leaves, to garnish

1 red chilli, deseeded, finely chopped

12 baby corn, halved lengthways

1 bunch gai lan (Chinese broccoli), chopped

Juice of 2 limes, plus extra wedges, to serve

Cooked brown rice, to serve

Method

  1. Toss pork fillet in cornflour in a large bowl. Mix with hoisin, cooking wine and soy. Cover with plastic wrap and set aside for 20 minutes to marinate.

  2. Meanwhile, heat 1⁄2 of the oil in a wok over a high heat. Cook onion, ginger, garlic, coriander roots and chilli for 2 minutes. Add corn and gai lan, then cook for 3 more minutes. Set aside.

  3. Pour remaining oil into wok. Add pork mixture and fry, stirring often, for 4 minutes. Return onion mixture to wok and cook for 3 minutes. Mix in coriander and lime juice. Serve over a bed of brown rice, garnished with extra coriander and lime wedges on the side.

  • Food
  • Pork Recipes
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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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