WOK FRIED PORK FILLET WITH MUSHROOMS, PEPPERS AND SNOW PEAS

My blackened wok has been my best mate for close to 40 years. Its beauty lies in the well seasoned surface which has built up over the years. It was never a fancy schmanzy piece of equipment in the first place, I bought it at an Asian kitchen equipment shop for just a few dollars. The thin carbon steel construction means the wok heats quickly, but it also has drawbacks unless you season it well. This means smearing oil over the surface and placing the wok over a high heat until it smokes. Allow the wok to cool , wipe it with a damp cloth, reoil and reheat. This process needs to be repeated at least half a dozen times, though even more is better. Never scour your wok, just fill with warm soapy water and scrub the surface with a nylon dishbrush to remove any food reside. Dry immediately as your wok will be prone to rust until it is well seasoned both inside and out. Every time you cook in your wok you are contributing to the seasoning of the metal, and before you know it the surface will be better than Teflon!

WOK FRIED PORK FILLET WITH MUSHROOMS, PEPPERS AND SNOW PEAS

1 pork fillet, thinly sliced

3cm root ginger, grated

2 cloves garlic, grated

2 tablespoons light soy or tamari

2 teaspoons cornflour

2 tablespoon vegetable oil

½ teaspoon crushed dried red chillis

250g swiss brown button mushrooms, thickly sliced

1 large red capsicum, cut into squares

125g snow peas, topped and tailed

1 tablespoon honey

1 tablespoon Chinese cooking wine

2 tablespoons hoi sin sauce

1 tablespoon light soy or tamari

Mix together the pork, garlic, ginger, cornflour and 1 tablespoon of vegetable oil and marinate while you prepare the vegetables.  Heat the wok until it is smoking, add the remaining tablespoon of vegetable oil, then add the pork with its marinade to the wok and stir fry until it is well browned. Add the mushroom and capsicum and continue to stir fry. Add a little water if the wok is too dry. Cook the vegetables for 2-3 minutes, then add the honey, wine, hoi sin, and soy. Stir to combine then add the snow peas. Stir fry for another minute. Serve 2 with steamed rice.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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