An oriental one-pan supper with colourful carrots and nutty sesame seeds, and a rich chilli, lemon and soy sauce.
Preparation time: 10 minutes
Cooking time: 10 minutes
- 1 tbsp sesame seeds, toasted
- tbsp dark soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, peeled and crushed
- 5cm fresh ginger, peeled and thinly sliced
- 500g pork tenderloin fillet
- 150g Chantenay carrots, sliced
- 75g baby sweetcorn
- 75g mange tout
- 1 red pepper, deseeded and sliced
- Sea salt and black pepper
- 1 lemon, zested
What to do:
Toast the sesame seeds and set aside.
In a large bowl mix together the soy sauce, sesame 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 salt and black pepper then add the cooked 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