- 700g (1½
lb) pork fillet or tenderloin, trimmed
- 60ml (4 tbsp)
dry sherry
- 45ml (3 tbsp)
soy sauce
- 10ml (2 tsp)
ground ginger
- salt and
freshly ground pepper
- 1 medium
cucumber
- 30ml (2 tbsp)
vegetable oil
- 1 bunch of
spring onions, trimmed and finely chopped
- 1-2 garlic
cloves, skinned and crushed ( optional)
- 30ml ( 2
tbsp) cornflour
- 300 ml (
½ pint) chicken stock
- 175g ( 6
oz) beansprouts
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- Cut the pork
into thin strips and place in a bowl.
- Add the sherry,
soy sauce, ginger and salt and pepper to taste, then stir well
to mix and set aside.
- Prepare the
cucumber sticks by cutting the cucumber in half, then cut into
quarters lengthways, discarding the rounded ends. Leave the skin
on to add colour.
- Using a sharp
edged teaspoon, scoop out the seeds and discard. Cut the cucumber
quarters lengthways again, then slice across into strips about
2.5 cm (1 ") long.
- Heat the
oil in a wok or large, heavy based frying pan,add the spring onion
and garlic and fry gently for about 5 minutes until softened.
- Add the pork
to the pan and increase the heat and stir-fry for 2-3 minutes
until lightly coloured,tossing constantly so that cooking is even.
- Mix the cornflour
with the cold chicken stock and set aside
- Add the cucumber,
spring onions and beansprouts to the pork, with the cornflour
and stock.
- Stir-fry
until the juices thicken and the ingredients are well combined.
- Taste and
adjust seasoning, then turn into a warmed serving dish and serve
immediately
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