Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, use-up pork stir fry with mirin. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Use-up Pork Stir Fry with Mirin is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Use-up Pork Stir Fry with Mirin is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook use-up pork stir fry with mirin using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Use-up Pork Stir Fry with Mirin:
- Take Ground black pepper
- Make ready 1 tbsp hazelnut oil
- Prepare 200 g roast pork, in strips
- Get 1 tbsp cold-pressed rapeseed oil
- Get 1 fresh red chili, sliced. I leave seeds in but that’s optional
- Get 3 cloves garlic, chopped
- Make ready 1 tsp ginger purée
- Prepare 2 onions, sliced
- Get 3 spring onions, diagonally sliced
- Make ready 50 g mushrooms, sliced
- Get 1 red pepper, sliced
- Get 2 carrots, sliced into thin batons
- Take 1/4 Savoy cabbage, shredded & stalk cut into small cubes
- Make ready 1 tbsp mirin
- Prepare 1 tbsp soy sauce (I use Pearl River Bridge dark but that’s a personal choice)
- Prepare 1 (120 g) pack black bean sauce
- Get 300 g ready-to-wok noodles
- Make ready Handful fresh coriander, chopped
Instructions to make Use-up Pork Stir Fry with Mirin:
- Mix the hazelnut oil and pepper and roll the pork strips in it to coat. Set aside.
- Heat rapeseed oil on medium-high. Fry chili, garlic and ginger purée for 2 minutes, stirring gently.
- Increase heat to high and add the meat. Stir briskly then add the vegetables. Cook for 4-5 minutes, stirring and tossing frequently, until the vegetables are al dente.
- Add the mirin, soy sauce, black bean sauce and noodles and toss, turn, stir and fry for 2 minutes, ensuring all well-mixed.
- Serve onto warmed bowls, adding coriander garnish to taste.
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