Mira’s Pepper Pork (or Chicken) Stir-fry
This recipe was discovered by my sister Mira, it’s likely she stumbled across it in one of those trashy women’s magazines, or it was passed onto her by a friend, the reality is, she can’t actually remember where! So Mira passed it onto Mum, who passed it onto me over the phone. Turns out that I misheard the recipe and got it a little backwards, kinda like Chinese-whispers I guess. The other mistake I made was using chicken rather than pork fillet, as chicken was all I had in the fridge at the time.
Anyway, despite getting so many key ingredients wrong, the stir-fry was delicious, in fact better than I remembered my sister making it. This stir-fry has now become a weekly staple, but I like to call it the ‘Chicken Pork Stir-fry’ and it’s one of David’s favourites, so I always make sure I have some chicken breast, thinly sliced by my butcher ready to go.
It’s best to marinade overnight, but a couple hours will suffice. The cooking time is less than 15 minutes so it makes a perfect weeknight dinner. Serve with steamed green beans and medium grain rice.
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Recipe
Serves 4
Ingredients
1/2 cup (125ml) peanut oil
1/2 cup (125ml) teriyaki marinade and sauce (I prefer Kikkoman)
5cm piece of ginger, peeled, finely chopped or grated
1-2 garlic cloves, peeled, finely chopped or grated
2 teaspoons caster sugar
700g pork fillet, thinly sliced (or chicken breast)
1 large onion, peeled, thinly sliced lengthways
1/4 teaspoon ground cumin
1 tablespoon cornflour
1/2 teaspoon ground white pepper
Freshly ground black pepper
Method
1) In a medium non-reactive bowl combine peanut oil, teriyaki, ginger, garlic and sugar. Whisk with a fork to emulsify, add pork or chicken and stir to coat. Cover with plastic wrap and refrigerate overnight (or minumum of 2 hours).
2) Heat wok or large frying pan over high heat. Remove chicken from marinade (do not discard marinade), add meat to wok and stir-fry until just cooked (5 minutes). Add onion, cumin and continue to stir-fry (3 minutes). Pour remaining marinade over chicken and onion. Add cornflour to 1/3 cup water and stir until smooth, add to wok. Bring to the boil and stir-fry until sauce thickens (2-3 minutes). Season with white pepper and freshly ground black pepper. Serve while hot with plain medium grain rice and steamed green beans.
Tips:
– Double this recipe to make an easy reheat weeknight dinner (cook the meat in batches).
– If you don’t have cornflour use plain flour, but be sure to add directly to the wok to cook/toast the flour, then pour over the marinade and water.
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are preserved and enjoyed
Rice Palette
Hello, just dropping by to say how wonderful this recipe looks!
I like your tips about making extra, as it makes for a great leftover dish. Good idea!!