Technically this isn't a recipe from a magazine, but I did see the link in a magazine and it's my rule* and I am interpreting it any way I see fit today!!
I discovered this recipe about a month ago, and even in the dead of Winter it's a life saver. It takes less than 15 minutes to prepare and cook this stir fry and the rice too - in my rice cooker.
I don't like fresh coriander and so I omitted it, and I did add some hot dried chilli flakes, not having a fresh chilli on hand. Pak choy was on special for $1 a bunch and so I used that instead of snow peas.
Here is my version of the Sunrice recipe!!
NB A tablespoon is 20ml here, but only 15 in the UK and USA
Ginger, Garlicky Stir Fry Pork serves 3 (I think)
- 400g lean pork, cut into strips
- 2 tbspn fresh ginger, cut into thin strips
- 4 cloves of garlic, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 - 1 tspn dried chilli flakes or 1 fresh red chilli
- 3 tbspn Chinese cooking wine or dry sherry (60ml)
- 6 tbspn soy sauce (120ml)
- 1 tbspn cornflour
- 3 tbspn vegetable oil
- 1 bunch pak choy or similar Asian Greens, thinly sliced
- 1/2 lemon
- 3 or 4 spring onions, sliced
- 1 cup Basmati or Jasmine rice, cooked
Place pork, ginger, garlic, red onion, wine, soy sauce and cornflour in a bowl and mix together gently.
Heat the oil in a wok or frypan. Add the pork mixture and stir fry quickly until the pork browns. Add the greens and cook for a further 2 minutes.
It's a recipe that's very easy to adapt to use whatever you have in the fridge: I've added red capsicum or broccolini. It doesn't keep perfectly in the fridge, but I do eat it the next day and I think the flavour actually improves.