I will admit I nearly blew my family’s heads off with this recipe so to prevent you doing the same, I will halve the chilli. A good buddy of mine made us Black Pepper Crab on New Years Eve and it was awesome. The flavour was out of this world but being the practical person that I am I thought you guys would have a lot more use for this recipe if it was a little more accessible. Pork was the gear. A perfect, flavour packed mid week stir fry that would rival any Chinese restaurant!
Prep time: 20 Minutes Cooking time: 20 Minutes $$ Low to Medium Budget
Oil for frying
800gm of pork fillet, thinly sliced (try and buy them on special or you could use chicken)
2cm piece of ginger, finely grated
2 garlic cloves, finely minced
1 long red chilli, seeds removed and finely chopped
1 tbs of cracked black pepper
Stems of 1 bunch of coriander, rinsed well and finely chopped
1 brown onion, halved and sliced top to bottom
3 green onions, sliced into 2cm batons, green tops thinly sliced and reserved for garnish
100gm of sugar snap peas, tops and strings removed
100gm of snow peas, tops and strings removed
1 red capsicum, sliced
1/2 cup of kecap manis (Indonesian sweet soy)
1/4 cup of oyster sauce
2 tbs of soy
1 tbs of rice wine vinegar
1 tsp of sesame oil
Rice noodles (cooked according to packet instructions or rice would be equally yum)
1 tbs of toasted sesame seeds
1 cup of coriander leaves, some reserved for garnish
1 sliced red chilli (this is optional for garnish but will make it spicy)
Heat a wok until nice and hot and add a little oil (I used peanut). Stir fry the pork fillet in batches until almost cooked through and set aside.
In a small bowl combine the recap manis, oyster sauce, soy, sesame oil and rice wine vinegar.
Add a little more oil to the wok if needed and add the garlic, chilli, ginger and coriander stems. Fry for a minute or until aromatic and add the onion. Fry until just starting to soften and then add the green onion and pepper. This might make you cough so don’t breath in! Continue to toss the mixture with a wooden spoon over a high heat and then pop the pork back to the pan. Stir to combine before adding the snow peas and sugar snap peas. Keep your heat nice and high and stir continually until the veggies start to change colour to a nice deep green and then pour in the sauce mixture. Continue stirring and tossing the mixture until it is evenly coated in the sauce and cooked through. Just before serving add 2/3 of the coriander leaves, stir and then remove from the heat.
Divide the rice noodles among serving bowls and top with the pork mixture. Garnish with the remaining coriander leaves, sliced spring onions, sesame seeds and extra chilli if you so desire…..