Wok magic: Dinner in a flash

NEIL PERRY
Last updated 10:43 03/03/2014
Stir-fry
William Meppem
TASTE EXPLOSION: Neil Perry's stir-fried pork with hot bean paste.

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Pressed for time? It doesn't come fresher, easier and tastier than a stir-fry straight from the wok.

STIR-FRIED PORK WITH HOT BEAN PASTE

4 tbsp peanut oil
300g pork fillet, thinly sliced
100g snow peas, trimmed
1 small knob of ginger, peeled and finely chopped
8 cloves garlic, finely chopped
3 tbsp hot bean paste
1 tbsp Shaoxing wine
1 tbsp yellow bean soy sauce
1 tbsp Chinkiang black vinegar
1 tsp sugar
3 tbsp chicken stock
freshly ground white pepper
2 spring onions, finely chopped
1 small handful of coriander leaves

NEED TO KNOW

Main ingredient Pork
Type of dish Asian
Course Main course
Cooking time <30 min
Serves/makes 4
Special options Dairy-free

1. Heat a wok over high heat until smoking. Add half the peanut oil and, when hot, stir-fry the pork in two batches till just coloured and almost cooked through.

2. Remove the pork from the wok, set aside and wipe the wok clean.

3. Reheat the wok with another tablespoon of oil and stir-fry the snow peas until just tender; remove them from the wok also.

4. Heat the last tablespoon of oil in the wok and stir-fry the ginger, garlic and hot bean paste until fragrant. Deglaze the wok with the Shaoxing wine, then add the soy sauce, vinegar, sugar and stock and simmer for 2 minutes.

5. Return the pork and snow peas to the wok and toss together.

6. Spoon into a bowl, season to taste with white pepper, and sprinkle with spring onions and coriander to serve.

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