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Fish recipes

Cold egg and lemon fish

25 minutes

Sesame stirfry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

500 g pork stroganoff
2 T grape-seed, peanut or sunflower oil, for stir-frying
1 bunch spring onions, thinly sliced
2 cloves garlic, finely chopped
1 chunk fresh ginger, grated
65 g Tenderstem broccoli tips, split lengthways
65 g baby sweetcorn, whole or split lengthways
125 g mangetout, trimmed
200 g fresh pineapple chunks
½ cup vegetable stock
¼ cup orange juice
1 t honey
2 T soy sauce, plus extra for serving
1 T sesame oil, plus extra for serving
Toasted sesame seeds, for sprinkling
A handful of fresh coriander leaves, for garnishing
Steamed jasmine rice, for serving

For the marinade, mix together:

1 T cornflour
1 T soy sauce
1 T sesame oil
1 T dry sherry

Method

Marinate the pork while preparing the remaining ingredients.
Heat a wok or wide frying pan until very hot. Add half the grapeseed, peanut or sunflower oil, and, when hot, add the pork, reserving the marinade. Stir then leave for a few minutes to fry before stirring again until browned. Remove and return to the marinade. If necessary, wipe the pan before drizzling with the remaining oil.
Add the onion, garlic and ginger, and cook, stirring, for a few seconds before adding the vegetables. Stir well.
Add the remaining ingredients, including the pork and marinade, and simmer, stirring, until the vegetables are tender-crisp and the meat just cooked, but still moist.
Sprinkle with the sesame seeds and coriander leaves, and serve with hot jasmine rice and extra soy sauce, with sesame oil for drizzling.
Cook’s tip: Use beef strips instead of pork, if preferred.
Per serving: 2314.3 kJ, 33.1 g protein, 25.3 g fat, 45.5 g carbs

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Sesame stirfry

Sesame stirfry

Ingredients

Method