I Love My Wok by Nicola Graimes

Author:Nicola Graimes
Language: eng
Format: epub
Tags: I My Wok
ISBN: 9781848993297
Publisher: Watkins Media
Published: 2017-05-19T04:00:00+00:00

MALAYSIAN PORK WITH BAMBOO SHOOTS

PREPARATION TIME: 20 minutes

COOKING TIME: 25 minutes SERVES 4

4 tbsp groundnut oil

650g/1lb 7oz lean pork loin fillet, sliced into

2cm/¾in strips across the grain

1 large onion, finely sliced

2 sticks lemongrass, peeled and finely chopped

3 cloves garlic, chopped

½ tsp dried chilli/hot pepper flakes

2 carrots, thinly sliced diagonally

175g/6oz canned bamboo shoots, drained and rinsed

400g/14oz can coconut milk

REMPEH PASTE

1 tsp vegetable oil

6 Asian red shallots, chopped

1 tsp ground turmeric

3 candlenuts or blanched almonds

1 tsp ground coriander

4 red bird’s eye chillies, chopped

3 fresh green chillies, chopped

2 pandanus leaves or a few drops vanilla extract

salt

To make the rempeh paste, put all the ingredients in a food processor or blender and process to form a coarse paste. Set on one side.

Heat a wok until hot. Add the oil, then add half the pork and stir-fry for 3–4 minutes until browned. Remove from the wok using a slotted spoon, drain on paper towels and set on one side. Repeat with the remaining pork.

Pour off all but 2 tablespoons of the oil, put the onion into the wok and stir-fry for 3 minutes. Add the lemongrass, garlic and chilli/hot pepper flakes and stir-fry for a further 30 seconds. Add half of the rempeh paste, then the carrots and stir-fry for 2 minutes, then toss in the bamboo shoots and cook for another minute. (The rest of the paste can be stored in the refrigerator for another recipe.)

Pour in the coconut milk and return the pork to the wok. Bring to the boil, then reduce the heat and simmer, covered, for 8 minutes, adding a little water if the sauce appears too dry. Season to taste with salt and serve.

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