About this recipe:Make the most of prime pork fillet by stir-frying with fresh, crunchy vegetables and noodles.
1 tbsp dry sherry or rice wine
1 tbsp soy sauce
375g pork fillet (tenderloin), thinly sliced across the grain
1 tbsp vegetable oil
2 garlic cloves, crushed
2 tsp finely chopped fresh root ginger
185g pak choi or spring greens, shredded
150g frozen peas, thawed
6 spring onions, thinly sliced
175ml chicken stock
2 tbsp oyster sauce
1 tsp cornflour
100g bean sprouts
1 tsp toasted sesame oil
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Method Prep:35min › Cook:10min › Ready in:45min
Stir together the sherry and soy sauce in a medium bowl, add the pork and toss to coat. Leave to marinate at room temperature for 15 minutes (or longer if more convenient).
Cook the linguine in a large pan of lightly salted boiling water for 10 minutes, or according to the packet instructions, until al dente. Drain and cool under cold running water.
Meanwhile, heat 2 tsp of the oil in a wok or large frying pan, add the garlic and ginger and stir-fry over a medium heat for 15 seconds. Add the pork with the marinade mixture and stir-fry for 3–4 minutes until cooked through. Transfer the pork to a plate.
Add the remaining 1 tsp oil to the pan, add the pak choi or greens and stir-fry over a medium heat for 2 minutes. Next, add the peas and spring onions, stir-fry for 1 minute, then add the stock and oyster sauce. Bring to the boil. Blend the cornflour with 2 tsp water, stir into the pan, lower the heat and simmer for 30 seconds or until the sauce is thickened.
Add the pork and linguine, heat through for 1–2 minutes, then stir in the bean sprouts and sesame oil. Toss together and serve at once.
Linguine are long, flat ribbon noodles. Spaghetti or Chinese egg noodles could be used instead – cook according to packet instructions.