Chinese Pork and Vegetables

cook 20 mins
  • 2 tablespoons clear honey
  • 2 tablespoons dark soy sauce
  • 2 teaspoons Chinese 5-spice powder
  • 1 teaspoon Szechuan pepper, lightly crushed
  • 1 teaspoon finely grated fresh root ginger
  • 2 teaspoons sesame oil
  • 500 g (1 lb) pork tenderloin, thickly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 500 g (1 lb) Chinese cabbage or Chinese leaf, thinly sliced
  • 200 g (7 oz) bean sprouts
  • 200 g (7 oz) baby pak choi, cut in half lengthways
  • 2 teaspoons sesame seeds, to serve
  • Mix together the honey, soy sauce, Chinese 5 spice powder, Szechuan pepper, ginger and 1 teaspoon of the sesame oil in a bowl. Tip the pork into the bowl and massage the meat well with the marinade.
  • Heat a large, nonstick frying pan over a medium-high heat, then scrape the pork mixture into the pan and cook for 4–5 minutes, turning occasionally, until the pork is just cooked and tender.
  • Meanwhile, heat the remaining 1 teaspoon sesame oil in a wok over a medium-high heat, then add the red pepper, Chinese cabbage or Chinese leaf, bean sprouts and baby pak choi and stir-fry for 2–3 minutes until just tender.
  • Remove the pork from the heat and serve immediately with the stir-fried vegetables and sprinkled with sesame seeds.
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