Use-up Pork Stir Fry with Mirin.
You can cook Use-up Pork Stir Fry with Mirin using 18 ingredients and 5 steps. Here is how you cook that.
Ingredients of Use-up Pork Stir Fry with Mirin
- You need of Ground black pepper.
- You need 1 tbsp of hazelnut oil.
- Prepare 200 g of roast pork, in strips.
- It’s 1 tbsp of cold-pressed rapeseed oil.
- It’s 1 of fresh red chili, sliced. I leave seeds in but that’s optional.
- You need 3 cloves of garlic, chopped.
- Prepare 1 tsp of ginger purée.
- You need 2 of onions, sliced.
- It’s 3 of spring onions, diagonally sliced.
- It’s 50 g of mushrooms, sliced.
- You need 1 of red pepper, sliced.
- It’s 2 of carrots, sliced into thin batons.
- You need 1/4 of Savoy cabbage, shredded & stalk cut into small cubes.
- It’s 1 tbsp of mirin.
- It’s 1 tbsp of soy sauce (I use Pearl River Bridge dark but that’s a personal choice).
- You need 1 (120 g) of pack black bean sauce.
- You need 300 g of ready-to-wok noodles.
- You need Handful of fresh coriander, chopped.
Use-up Pork Stir Fry with Mirin step by step
- 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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