The Australian Women's Weekly Quick & Easy by DK

Author:DK
Language: eng
Format: epub
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 flavours 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.

750g pork fillets, thinly sliced

1 tsp garam masala

2 tsp Chinese five-spice powder

1 tbsp groundnut oil

1 carrot (120g), julienned

2 garlic cloves, crushed

1 tbsp finely grated fresh root ginger

4 baby pak choi (600g), halved lengthways

1 tbsp sweet chilli sauce

1/4 cup (60ml) oyster sauce

2 tbsp lime juice

2 tbsp hot water

100g snow peas (mangetout), trimmed

1 cup (80g) beansprouts

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 half of the groundnut oil in a wok over a 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 groundnut oil in the wok; add the carrot, garlic, and ginger. Stir-fry for 2 minutes, then add the pak choi, sweet chilli sauce, oyster sauce, lime juice, and 2 tablespoons hot water; stir-fry for 4 minutes or until the pak choi is tender.

4 Return the pork to the wok with the snow peas; stir-fry until heated through. Serve topped with the beansprouts 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, if you like.

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