Pork and baby corn stir-fry

Port fillet makes this a high-protein, low-fat weeknight meal. - by Fast Ed

Swap it for chicken breast or beef fillet if you prefer.

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

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.
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.
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.