How to Prepare ❣ Perfect Use-up Pork Stir Fry with Mirin Recipes 🍮 by Cristeta Comerford

Making Recipes Use-up Pork Stir Fry with Mirin using 18 ingredients and 5 steps

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➽ Ground black pepper.
➽ 1 tbsp hazelnut oil.
➽ 200 g roast pork, in strips.
➽ 1 tbsp cold-pressed rapeseed oil.
➽ 1 fresh red chili, sliced. I leave seeds in but that’s optional.
➽ 3 cloves garlic, chopped.
➽ 1 tsp ginger purée.
➽ 2 onions, sliced.
➽ 3 spring onions, diagonally sliced.
➽ 50 g mushrooms, sliced.
➽ 1 red pepper, sliced.
➽ 2 carrots, sliced into thin batons.
➽ 1/4 Savoy cabbage, shredded & stalk cut into small cubes.
➽ 1 tbsp mirin.
➽ 1 tbsp soy sauce (I use Pearl River Bridge dark but that’s a personal choice).
➽ 1 (120 g) pack black bean sauce.
➽ 300 g ready-to-wok noodles.
➽ Handful fresh coriander, chopped.

Mix the hazelnut oil and pepper and roll the pork strips in it to coat. Set aside..
Heat rapeseed oil on medium-high. Fry chili, garlic and ginger purée for 2 minutes, stirring gently..
Increase heat to high and add the meat. Stir briskly then add the vegetables. Cook for 4-5 minutes, stirring and tossing frequently, until the vegetables are al dente..
Add the mirin, soy sauce, black bean sauce and noodles and toss, turn, stir and fry for 2 minutes, ensuring all well-mixed..
Serve onto warmed bowls, adding coriander garnish to taste..

Use-up Pork Stir Fry with Mirin -