Quick & Easy by DK

Author:DK
Language: eng
Format: epub
ISBN: 9780744066258
Publisher: DK Publishing

g WEEKNIGHT FEASTS g CONTENTS

Five-spice pork with almonds

healthy choice | prep + cook time 30 minutes | serves 4

Five-spice powder is based on the Chinese philosophy of balancing the five main flavors of sweet, sour, salt, bitter, and pungent, which correspond with the five elements of earth, wood, water, fire, and metal. The mix contains star anise, fennel seeds, Sichuan pepper, cloves, and cinnamon.

11/2 lb (750g) boneless pork chops, thinly sliced

1 tsp garam masala

2 tsp Chinese five-spice powder

2 tbsp peanut oil, divided

1 carrot (120g), julienned

2 garlic cloves, crushed

1 tbsp finely grated fresh root ginger

11/4 lb (600g) baby bok choi, halved lengthwise

1 tbsp sweet chili sauce

1/4 cup (60ml) oyster sauce

2 tbsp lime juice

2 tbsp hot water

100g snow peas, trimmed

1 cup (80g) bean sprouts

1/3 cup (55g) blanched almonds, roasted, coarsely chopped

1 lime (65g), cut into wedges

rice noodles or steamed rice, to serve

1 Combine the pork and spices in a large bowl; mix well.

2 Heat 1 tablespoon of the peanut oil in a wok over high heat; stir-fry the pork mixture, in batches, for 2–3 minutes until the pork is browned and tender. Remove from the wok and set aside.

3 Heat the remaining peanut oil in the wok; add the carrot, garlic, and ginger. Stir-fry for 2 minutes, then add the bok choi, sweet chili sauce, oyster sauce, lime juice, and 2 tablespoons hot water; stir-fry for 4 minutes or until the bok choi is tender.

4 Return the pork to the wok with the snow peas; stir-fry until heated through. Serve topped with the bean sprouts and almonds, and with the lime wedges for squeezing over. Accompany with rice noodles or steamed rice.

Tip

• You can substitute the pork with chicken, lamb, or beef.

• For a nut-free version, use vegetable oil instead of peanut oil, and replace the almonds with Asian fried shallots.

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