- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 20 minutes plus 30 mins marinating
- Effort: easy
- 500 g pork tenderloin, trimmed and thinly sliced
- 3 tbsp tamari soy sauce
- 1 tbsp rice wine
- 200 ml chicken stock
- 2 tsp cornflour
- 2 tsp black peppercorns, crushed
- 100 ml oyster sauce
- 1/2 tsp dark sesame oil
- 1/2 tsp dried red chilli flakes
- 2 tbsp vegetable oil, plus extra for deep-frying
- 1 onion, ut into short, fine strips
- 3 clove garlic, thinly sliced
- 350 g broccoli florets or Chinese broccoli
- tbsp roasted cashew nuts
- 2 potatoes, finely sliced (optional, for baskets)
- bunch of spring onions, thinly sliced
- 1 tbsp coriander leaves
1. In a small bowl, place 1 tablespoon of the tamari soy sauce, rice wine, cracked black peppercorns and the pork. Toss until thoroughly combined. Marinate in the refrigerator for at least 30 minutes.
2. In a small bowl combine half of the chicken stock, the remaining soy sauce, the cornflour, oyster sauce, sesame oil and chilli flakes and set aside.
3. Heat a wok over a high heat until hot. Add 2 tablespoons of vegetable oil, heat through and add in the marinated pork. Stir-fry for about 1 minute.
4. Transfer the pork to a plate and keep warm. Add the onion and garlic to the wok and cook until slightly softened. Add the broccoli and remaining chicken stock and stir-fry until the broccoli is al-dente, around 3 minutes.
5. Add the soy sauce mixture and cook for about a minute until the sauce is thickened. Return the pork to the wok and add the cashews, mixing well, and stir-fry for 1-2 minutes.
4. Meanwhile, if making the potato baskets, heat the vegetable oil for deep-frying in a owk or deep fat-fryer. Deep-fry the thinly sliced potatoes in 4 basket moulds until crisp. Drain on kitchen paper.
5. Spoon the stir fried pork into the potato baskets, garnish with salad onions and coriander and serve at once.
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