It’s Saturday, which means many Britons will be heading out for dinner or ordering in a takeaway.
Chinese food is always popular, with so many dishes to choose from bursting with spice, flavour and fresh ingredients.
But you don’t need to get the professionals involved to enjoy some tasty Chinese cuisine, as Jamie Oliver has shared how you can make the perfect pork and black beans at home.
Jamie said: “A Friday night takeaway is such a treat, but you can easily make your own version at home – the fresh, full-on-flavours in this punchy pork stir-fry are so good you’ll want to put this page on speed-dial.”
This recipe serves four people and will be on the table in 25 minutes, so is ideal for a Saturday night in with the family. What’s more, each serving is a mere 305 calories – the perfect healthy ‘fakeaway’.
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- Two tablespoons shaoxing rice wine
- One tablespoon sesame oil
- Two teaspoons cornflour
- Three tablespoons low-salt soy sauce
- 400 g higher-welfare pork fillet
- ½ a bunch of spring onions
- Two green peppers
- Five cloves of garlic
- One long fresh red chilli
- 5cm piece of ginger
- Two tablespoons groundnut oil
- One tablespoon Asian chilli oil
- One teaspoon dried chilli flakes
- One teaspoon soft brown sugar
- Two tablespoons Asian fermented black beans (see tip)
- One tablespoon sesame seeds
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- Grab a bowl and combine the rice wine, sesame oil, cornflour and one tablespoon of the soy sauce.
- Slice the pork into discs, about 1cm thick. Toss through the marinade to coat. Set the meat aside.
- Slice the white part of the spring onions diagonally, then slice the green part into ribbons. Pop in a bowl of ice-cold water.
- Remove seeds from the peppers, then cut each half into eight wedges. Peel the garlic and very thinly slice it. Slice the chilli diagonally. Peel and chop the ginger into matchstick pieces.
- Put a large wok or large frying pan on heat until smoking hot. Chuck in the peppers and fry for four minutes, or until the peppers are a little charred.
- Add one tablespoon of the groundnut oil to the wok or frying pan and stir. Ensure you coat the peppers. Leave for one minute, then put the peppers on a plate.
- Take the pork out of the marinade with a big slotted spoon. Gently add this to the wok. Stir-fry for three to four minutes, or until the pork is golden. Ensure you are moving it around every 20 seconds or so. Put the pork on a plate and put to the side.
- Add the rest of the groundnut oil and the chilli oil to the wok. Quickly add the garlic, chilli, dried chilli (if using), ginger and white part of the spring onion. Stir-fry for 30 seconds.
- Add the sugar, three tablespoons of water and the remaining soy sauce, stirring them in. Bring to the boil, then put the pork and peppers back in the wok. Add the black beans, then stir-fry for three minutes.
- Toast the sesame seeds in a dry frying pan.
- Plate up your pork and black beans. Serve with jasmine rice and finish with the toasted sesame seeds and the green part of the spring onion. Pair with your favourite Chinese side dish. Stir-fried brocolli, spring rolls, dumplings or wontons are all great options, plus so many more.
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