Rarely do I use pork fillet in my stir fry. I usually prefer chicken. But, last weekend my partner managed to get hold of a nice piece of pork fillet. I was tossing whether to stir fry with belachan (shrimp paste) with tamarind juice – a typical Nyonya dish. But opted for something more subtle and gentle to our palate. Something more Chinese and yet sweet and salty towards a Thai-Chinese style dish.
This is a simple dish to make, easy to prepare and tasty to eat. Sounds like a winner.
What you need are some standard ingredients in an Asian kitchen – oyster sauce, fish sauce, soy sauce, garlic, ginger, white pepper, chili, spring onion and red onion.
300 gm pork fillet
Small bunch of broccoli
Small handful of black fungus
2 spring onion
1 thumb size fresh ginger
3 cloves garlic
1 fresh red chili
2 tablespoon oyster sauce
1 tablespoon fish sauce
1. Slice pork fillet into thin slices. Marinade with 1 teaspoon light soy sauce, sprinkle of salt and white pepper. Set aside for 2 hours or overnight
2. Cut broccoli into small bite pieces. Set aside.
3. Diced red onion into quarter. Set aside.
4. Soak black fungus in hot water until soft. Rinse and set aside.
5. Chopped garlic finely. Set aside.
6. Sliced ginger into fine julienne. Set aside.
7. Sliced fresh red chili diagonally. Set aside.
8. Sliced spring onion diagonally (green part). Set aside.
1. Heat some cooking oil in a wok. Tossed in chopped garlic. Fry until fragrant.
2. Add pork and fry until cooked. Add broccoli, black fungus and diced onion. Continue stir fry for a few minutes.
3. Add julienne ginger, chili, oyster sauce and fish sauce. Stir fry and mix all ingredients thoroughly.
4. Sprinkle a bit of salt, sugar and white pepper to taste. Add spring onion to garnish the dish.
If you have not try a black fungus before, it has an interesting texture of soft crunchiness and mild flavour. It is also known as cloud ear – when soaked in hot water for 5-10 minutes, it opens and resemble a darkish brown ear! 😉 It is nutritious and has medicinal properties and anticoagulant properties (prevention from blood clotting).
So this dish is not only tasty, but at the same time healthy.