Sprouts with pork & peanuts

1 of 5-a-day autumn fibre folate quick stir fry vitamin c

N/A

Source

Ingredients

1 pork tenderloin (400-450g/14oz-1lb)

1 tbsp cornflour

5 tbsp light soy sauce

2 tbsp Chinese black rice vinegar or balsamic vinegar

2 tbsp golden caster sugar

1 tbsp Chinese rice wine or dry Sherry

vegetable oil , for stir-frying

4 tbsp unsalted peanuts

400g Brussels sprouts , trimmed then halved, or quartered if large

thumb-sized piece ginger , shredded

3 garlic cloves , thinly sliced

½ tsp chilli flakes or a few whole small dried chillies

1 tsp sesame oil , to serve

sticky rice , to serve

Method

Trim any silvery sinew from the pork, then slice the meat into thin medallions. Mix the cornflour with 2 tbsp of the soy, add the pork and toss to coat. Set aside for 5 mins. Stir together the rest of the soy, the vinegar, sugar, rice wine and 2 tbsp water. Let the sugar dissolve.

Heat 1 tsp oil in a wok or frying pan. Fry the peanuts for 1-2 mins, stirring often, until toasted and golden, then set aside in a dish. Add 1 tbsp oil to the pan, and stir-fry the pork for 3-4 mins until golden but not completely cooked through. Set aside.

Wipe out the pan if needed, then add another 1 tbsp oil and stir-fry the sprouts over a high heat for 5 mins, adding 1 tbsp water at the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry, add another 1 tsp oil, then tip in the ginger, garlic and chilli. Sizzle for 1 min, then add the sauce, pork and any resting juices. Simmer for a few mins until the sauce thickens and the pork is cooked through. Scatter with the nuts, drizzle over the sesame oil and serve with rice.