If you love a stir-fry then you’ll appreciate this fragrant combination of pork, chilli and fennel
A household favourite for all ages and levels of cooks, stir-fries are fast, cheap and super tasty meals that can be whipped up at home with minimal effort.
What is the secret to a good stir-fry?
The key to making an authentic stir-fry like your favourite restaurant is high heat and fast cooking time. Vegetables should always be al dente to retain flavour, and the meat is always tender – never dry or chewy.
The best stir-frys are about timing
Stir-fry or ‘flash frying’, is the Chinese cooking technique using a very hot wok and tossing ingredients around in hot oil. The wok’s circulation cooks the vegetables and meat extremely fast and with a combination of heat and steam. Similar results can be achieved at home with a standard frying pan by following these valuable stir-fry cooking tips below.
The importance of Mise en Place
Mise en place (organising and arranging ingredients) is the most important element of a stir-fry – As a stir-fry relies entirely on timing, it is of utmost importance to have all your ingredients prepared and ready to add to the wok or pan systematically before heating.
Stir-fry cooking technique
According to the individual recipe, preparing each ingredient and sauce, lay everything out next to your stovetop so each element is easy to reach. Once your pan is nice and hot, simply follow the cooking instructions and the order of when to add each ingredient. Within minutes you will have a delicious and perfectly cooked stir-fry ready to eat.
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Pork and Fennel Stir-Fry
Ingredients
- 300 g pork fillet trimmed and sliced thinly
- vegetable oil
- 4 spring onions
- 1 garlic clove crushed
- 1 large or 2 small-medium fennel, sliced thinly
- 1/2 cup chicken stock
- 1 tbsp honey
- 1 tbsp soy sauce
- 3/4 teaspoon 5 spice
- 1 heaped tsp cornstarch
- Salt and pepper
- Rice to serve on the side
Instructions
- Mix chicken stock, honey, soy sauce, 5 spice and cornflour together. Keep aside. Start cooking your rice.
- Season the thinly sliced pork with salt and pepper. Fry on high heat in the oil for 45 seconds. Remove from pan and set aside. At this point the meat should have colour, but not be cooked 100% otherwise it will be tough.
- Add the sliced fennel and garlic to the pan, cook for 1 minute over a medium heat, now add the spring onions and cook for a further minute.
- Turn the heat up slightly. Pour in the stock sauce, let it bubble and thicken for 1- 2 minutes and then add the pork.
- Stir well. Serve sprinkled with chilli flakes, black cracked pepper and rice.
