Ken Hom eating his pork & broccoli stir-fry with noodles

Ken’s pork & broccoli stir-fry

Name: Ken’s pork & broccoli stir-fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g pork loin (steaks); 2 teaspoons light soy sauce; 2 teaspoons toasted sesame oil; 2 teaspoons Shaoxing rice wine or dry sherry; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 teaspoons cornflour; 300g (11oz) red or green pepper; 225g (8oz) broccoli; 2 cloves of garlic; 3 tablespoons groundnut or peanut oil; 150ml (5fl oz) chicken stock or water; 40g spring onion, sliced, white part only, for garnish; 3 tablespoons oyster sauce; STEAMED RICE; enough long-grain rice to fill a glass measuring jug to 400ml (14 fl oz) level; 600ml (1.2 pints) water

With perfect steamed rice

35 mins

Not Too Tricky

serves 4

About the recipe

Ken Hom is a chef, TV personality, presenter and author. This stir-fry, specially adapted for Jamie's £1 Wonders & Money-Saving Meals, uses oyster sauce to elevate affordable pork loin and veggies. So good!

Recipe From

Jamie's £1 Wonders & Money-Saving Meals

By Ken Hom

FIND OUT MORE WATCH THE SHOW

Ingredients

400g pork loin (steaks)

2 teaspoons light soy sauce

2 teaspoons toasted sesame oil

2 teaspoons Shaoxing rice wine or dry sherry

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 teaspoons cornflour

300g (11oz) red or green pepper

225g (8oz) broccoli

2 cloves of garlic

3 tablespoons groundnut or peanut oil

150ml (5fl oz) chicken stock or water

40g spring onion, sliced, white part only, for garnish

3 tablespoons oyster sauce

STEAMED RICE

enough long-grain rice to fill a glass measuring jug to 400ml (14 fl oz) level

600ml (1.2 pints) water

Method

Cut the pork into thick 5cm (2in) pieces. Put the pieces into a bowl and add the soy sauce, sesame oil, rice wine, salt, pepper and cornflour. Mix well and allow to marinate for 15 minutes.
Cut the pepper into 5cm (2in) pieces. Cut off the broccoli heads and break into small florets, then peel and slice the stems. Crush, peel and coarsely chop the garlic.
Put the rice in a heavy pot with 600ml (1.2 pints) water and bring it to the boil. Continue boiling until most of the surface liquid has evaporated – this should take about 15 minutes. The surface of the rice should have small indentations, like a pitted crater.
At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to 'fluff' the rice – let it rest for 5 minutes before serving it.
Meanwhile, heat a wok until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork and stir-fry for 4 minutes. Remove and drain in a colander or sieve, saving some of the oil.
Clean the wok, reheat it and return 1 tablespoon of the drained oil. When it is hot, add the garlic and stir, then add the broccoli and stir-fry for 2 minutes. Add the pepper and stir-fry for a further 2 minutes, then add the stock. Bring the mixture to the boil, return the cooked pork to the wok and give it a few quick stirs to mix it well. Add the spring onion and oyster sauce, and stir.
Turn onto a serving platter and serve at once with the steamed rice.

Recipe adapted from Ken Hom’s Complete Chinese Cookbook by Ken Hom published by BBC Books, 2011.

When cooking the rice, the water should be at a level 2.5cm (1in) above the surface – too much water means gummy rice.
Never uncover the pot once the simmering process has begun. Time the process and wait.

Tags

Pork Broccoli Pepper Stir fry Rice Budget-friendly Chinese-style

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