Ginger Pork Stirfry
Ingredients for Ginger Pork Stirfry with Food Hedonist flare -
I picked up another cookbook gem at the Lifeline Bookfest - Donna Hay's 'The Instant Cook'. In all seriousness, I would love to do a Julie & Julia adventure with this book, every recipe I want to make and the food photography is on point.
Majority of the recipes in the book are simple, not too many ingredients and are not too time consuming. Ticking all boxes for my weekday dinners!
I have an unruly habit of always adding ingredients, especially vegetables, to recipes - this one is no exception. Whilst Donna (yes we are on a first name basis) has included baby spinach and onion I wanted more.
I chose the recipe 'Ginger Pork Stirfry for my first recipe. For me, hearing the word 'stirfry' in a cookbook I would normally keep flipping, however the photography drew me in thankfully...
Ingredients for Ginger Pork Stirfry with Food Hedonist flare:
1 teaspoon of sesame oil
1 teaspoon of vegetable oil
1 clove of garlic, crushed
2 tablespoons of shredded ginger
2 brown onions, cut into wedges
500g pork fillets, sliced thinly
1/4 cup pf oyster sauce
1/4 cup of chicken stock
100g spinach leaves
50g snow peas
100g shitake mushrooms
Serve with rice or rice noodles
Cooking method:
1. Heat a large wok over high heat. Add the oils (sesame and vegetable), garlic, ginger, onions and mushrooms for 3 minutes.
2. Remove from wok, cook the pork fillet in batches for four minutes each or until well browned.
3. Return all cooked ingredients to the wok, add the oyster sauce and stock and cook for a further two minutes.
4. Add the spinach leaves and snow peas and stir for one minute.
5. Serve with rice or noodles (I used Sunrice's new brown rice & quinoa mix)
There are so many flavours in this dish and perfect for leftovers the next day to receive jealous glances from co-workers. Thank you Donna Hay!
Majority of the recipes in the book are simple, not too many ingredients and are not too time consuming. Ticking all boxes for my weekday dinners!
I have an unruly habit of always adding ingredients, especially vegetables, to recipes - this one is no exception. Whilst Donna (yes we are on a first name basis) has included baby spinach and onion I wanted more.
I chose the recipe 'Ginger Pork Stirfry for my first recipe. For me, hearing the word 'stirfry' in a cookbook I would normally keep flipping, however the photography drew me in thankfully...
Ingredients for Ginger Pork Stirfry with Food Hedonist flare:
1 teaspoon of sesame oil
1 teaspoon of vegetable oil
1 clove of garlic, crushed
2 tablespoons of shredded ginger
2 brown onions, cut into wedges
500g pork fillets, sliced thinly
1/4 cup pf oyster sauce
1/4 cup of chicken stock
100g spinach leaves
50g snow peas
100g shitake mushrooms
Serve with rice or rice noodles
Cooking method:
1. Heat a large wok over high heat. Add the oils (sesame and vegetable), garlic, ginger, onions and mushrooms for 3 minutes.
2. Remove from wok, cook the pork fillet in batches for four minutes each or until well browned.
3. Return all cooked ingredients to the wok, add the oyster sauce and stock and cook for a further two minutes.
4. Add the spinach leaves and snow peas and stir for one minute.
5. Serve with rice or noodles (I used Sunrice's new brown rice & quinoa mix)
There are so many flavours in this dish and perfect for leftovers the next day to receive jealous glances from co-workers. Thank you Donna Hay!