Ingredients
½ kg fresh pork fillet
½ red capsicum
½ green capsicum
1 large zucchini
2 bok choy, cut from core
100g baby spinach
3 spring onion stalks
1 clove garlic, crushed
2 tbsp rice flour
Water
Salt for taste
1 tsp sambal oelek (hot chilli paste)
50ml hoisin sauce
½ cup Peanut oil
30ml sesame oil
White rice
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Slice pork fillet into ½ cm thick pieces. Mix rice-flour and water to a runny paste then mix through pork slices in a bowl. Marinade the pork for 20mins or so with this mix which will maintain the tenderness of the meat and crisp it up also.
Meanwhile, rinse all vegetables then finely slice capsicum, zucchini and separate bok choy. Finely slice the springs onion stalks also.
Heat the peanut oil in a wok to hot. Cook off the pork fillet in batches until turning golden, set each batch aside on drainage paper until all cooked. When done add half the sesame oil to the wok and heat. Add the spring onion and garlic and cook until turning transparent. Add all pork back to the wok and fry for a minute or two to really colour the meat. Remove from oil.
Add the remaining sesame oil and a little more peanut oil if required. Add sambal oelek to oil and mix slightly. Then add capsicum, zucchini and bok choy to the wok, mix around to cover with oil then turn heat down slightly and let vegetable simmer, turning occasionally. Add a little salt here for taste.
Return full heat to the wok, add pork and then add spinach. Turn into the oil then add hoisin sauce. After mixing, taste and add more sambal oelek if required. The hoisin and the sambal oelek provide a lovely mix of sweet and hot.
Serve on bed of white rice.
Serve 3-4
Recipe by Don G
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