Lemon and Chilli Chantenay Pork Stir-fry
4 tbsp dark soy sauce
1 tbsp sesame seeds, toasted
1 tbsp sesame or rapeseed oil
2 cloves garlic, peeled and crushed
5cm fresh ginger, peeled and thinly sliced
500g pork tenderloin fillet
150g sliced Chantenay carrots
75g baby sweetcorn
75g mange tout
? red pepper, deseeded and sliced
Sea salt and black pepper
Zest and juice of 1 lemon.
What to do:
Mix together the soy sauce, sesame or rapeseed oil, garlic and ginger in a bowl, thinly slice the pork and add to the marinade.
Heat a wok, add a dash of rapeseed oil, lift the pork from the marinade and sear the pork in batches until browned all over. Remove and set aside. Add all the vegetables to the wok, pour over the marinade and stir-fry for 2-3 minutes. Season well with black pepper and add the pork and lemon zest and juice. Stir-fry for a further 2 minutes until the pork is just cooked through.
To serve, sprinkle with the sesame seeds and a little extra soy sauce.
Tips: This is also a good recipe to use for chicken or lamb, and is great served with egg noodles and stir-fried Pak or Bok Choy