Name: Sprouts with pork & peanuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 pork tenderloin (400-450g/14oz-1lb); 1 tbsp cornflour; 5 tbsp light soy sauce; 2 tbsp Chinese black rice vinegar or balsamic vinegar; 2 tbsp golden caster sugar; 1 tbsp Chinese rice wine or dry Sherry; vegetable oil for stir-frying; 4 tbsp unsalted peanuts; 400g brussels sprouts trimmed then halved, or quartered if large; thumb-sized piece of ginger shredded; 3 garlic cloves thinly sliced; ½ tsp chilli flakes or a few whole small dried chillies; 1 tsp sesame oil to serve; sticky rice to serve

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Sprouts with pork & peanuts

Sprouts with pork & peanuts

Jane Hornby

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.9 out of 5.10 ratingsRate

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Evenly-sized sprouts are ideal in a stir-fry with punchy flavours such as soy sauce, chilli and ginger. Swap the pork for chicken, tofu or prawns if you prefer

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Ingredients

Nutrition

Units:

MetricUS

1 pork tenderloin

(400-450g/14oz-1lb)
1 tbsp cornflour
5 tbsp light soy sauce
2 tbsp Chinese black rice vinegar

or balsamic vinegar
2 tbsp golden caster sugar
1 tbsp Chinese rice wine

or dry Sherry
vegetable oil

for stir-frying
4 tbsp unsalted peanuts
400g brussels sprouts

trimmed then halved, or quartered if large
thumb-sized piece of ginger

shredded
3 garlic cloves

thinly sliced
½ tsp chilli flakes

or a few whole small dried chillies
1 tsp sesame oil

to serve
sticky rice

to serve

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Nutrition: per serving

kcal391
fat18g
saturates4g
carbs21g
sugars15g
fibre7g
protein33g
salt4g

Method

step 1

Trim any silvery sinew from the pork, then slice the meat into thin medallions. Mix the cornflour with 2 tbsp of the soy, add the pork and toss to coat. Set aside for 5 mins. Stir together the rest of the soy, the vinegar, sugar, rice wine and 2 tbsp water. Let the sugar dissolve.
step 2

Heat 1 tsp oil in a wok or frying pan. Fry the peanuts for 1-2 mins, stirring often, until toasted and golden, then set aside in a dish. Add 1 tbsp oil to the pan, and stir-fry the pork for 3-4 mins until golden but not completely cooked through. Set aside.
step 3

Wipe out the pan if needed, then add another 1 tbsp oil and stir-fry the brussels sprouts over a high heat for 5 mins, adding 1 tbsp water at the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry, add another 1 tsp oil, then tip in the ginger, garlic and chilli. Sizzle for 1 min, then add the sauce, pork and any resting juices. Simmer for a few mins until the sauce thickens and the pork is cooked through. Scatter with the nuts, drizzle over the sesame oil and serve with rice.

Recipe from Good Food magazine, October 2015

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A star rating of 4.9 out of 5.10 ratings

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