Imported from the web

Chinese Plum Pork Stir-Fry

Name: Chinese Plum Pork Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 5 Plums (Stoned and cut into 2 cm wedges; 3 are used for the sauce and 2 for the stir-fry.); 2 Red chillies (Seeds removed; 1 roughly chopped and 1 finely chopped.); 1 Star anise (Remove before blending the sauce.); 30 g Honey; 25 ml White wine vinegar; 2 cm Fresh ginger (Peeled and finely grated.); 40 ml Water (For the plum sauce.); 1 tbsp Vegetable oil (Used in two portions.); 400 g Pork fillet (Cut into 3 cm chunks.); 330 g Tenderstem broccoli (Halve larger stems lengthways.); 190 g Baby corn and mangetout (Packaged together.); 8 Spring onions (Cut 6 into 3 cm lengths and finely slice 2 for serving.); 100 g Beansprouts; 2 Garlic cloves (Finely sliced.); 2 tbsp Soy sauce; 2 pouches Microwaveable wholegrain rice (Each pouch is 250 g; cook according to the pack instructions.)

Recipe by tesco.com

Imported by Samantha Colman on SeeMeCook

A quick, healthy pork stir-fry served with wholegrain rice and coated in a tangy homemade plum sauce. Tender pork is combined with crisp vegetables, chillies, ginger, garlic, and soy sauce for a sweet-savory finish.

4 servings25 minEast Asian

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Ingredients

5 Plums (Stoned and cut into 2 cm wedges; 3 are used for the sauce and 2 for the stir-fry.)
2 Red chillies (Seeds removed; 1 roughly chopped and 1 finely chopped.)
1 Star anise (Remove before blending the sauce.)
30 g Honey
25 ml White wine vinegar
2 cm Fresh ginger (Peeled and finely grated.)
40 ml Water (For the plum sauce.)
1 tbsp Vegetable oil (Used in two portions.)
400 g Pork fillet (Cut into 3 cm chunks.)
330 g Tenderstem broccoli (Halve larger stems lengthways.)
190 g Baby corn and mangetout (Packaged together.)
8 Spring onions (Cut 6 into 3 cm lengths and finely slice 2 for serving.)
100 g Beansprouts
2 Garlic cloves (Finely sliced.)
2 tbsp Soy sauce
2 pouches Microwaveable wholegrain rice (Each pouch is 250 g; cook according to the pack instructions.)

Steps

1
Put 3 of the plums, the roughly chopped red chilli, star anise, honey, white wine vinegar, grated ginger, and 40 ml water into a lidded saucepan.
2
Cover the saucepan and bring the mixture to a simmer over low-medium heat. Cook for 10 minutes, until the plums have completely broken down.
3
Remove the lid and cook for a further 5 minutes, until the sauce starts to become jammy.
4
Remove the star anise. Allow the sauce to cool for 5 minutes, then blitz it in a food processor or with a handheld blender until smooth. Set the sauce aside.
5
Heat half of the vegetable oil in a large frying pan over high heat.
6
Add the pork and fry for 5 minutes, until lightly golden and cooked through. Transfer the pork to a plate.
7
Heat the remaining oil in the frying pan. Add the Tenderstem broccoli and baby corn, and fry for 3–4 minutes.
8
Add the remaining 2 plums, the spring-onion lengths, mangetout, and beansprouts. Fry for a further 2 minutes.
9
Add the finely chopped red chilli and sliced garlic. Cook for 30 seconds.
10
Add the soy sauce and stir-fry until all the vegetables are coated.
11
Return the pork to the pan and add the plum sauce. Cook for 1 minute, until the pork is coated and sticky.
12
Remove the stir-fry from the heat and cook the wholegrain rice according to the pouch instructions.
13
Serve the stir-fry on top of the cooked rice and garnish with the finely sliced spring onion.

Notes

The source states that the dish takes 25 minutes to prepare and is dairy-free. Follow the rice pouch instructions for the rice-cooking details, which are not specified in the source.