A light and tasty stir-fry to use up bits of veg leftover from the weekend. Feel free to use what you have rather than the suggestions below and prep all the ingredients before you start as this takes minutes to cook. Serve with rice or noodles.
Wine Suggestion: If you can find it, the Zind Humbrecht Muscat Grand Cru Goldberg 2013, was an amazing match. This is a truly astonishing wine that confounds the stereotype of Muscat because of the terroir and winemaker, being fresh, vibrant and dry. Alongside the ginger and soy this danced a fine line of complementary and contrasting flavours.
Ginger Pork Stir-fry – serves 4
- 25g root ginger, peeled and cut into thin matchsticks
- 1 tbsp finely grated root ginger
- 2 tbsp sunflower oil
- 200g pork fillet, trimmed and sliced into 5mm slices
- 2 large cloves of garlic, peeled and crushed/grated
- 150g carrots, peeled and finely sliced
- 150g purple-sprouting broccoli or small broccoli florets
- 1 red or yellow pepper, finely sliced
- 75g kale (stalks removed), shredded
- 2 tbsp sesame oil
- 1-2 tbsp soy sauce
- 3 tbsp roughly chopped coriander (leaves & stalks)
Bring a small saucepan of water to the boil, add the sliced ginger and boil for 1 minute, then drain.
Get a wok or a large frying pan smoking hot, then pour in the oil and stir-fry the boiled ginger for 30-60 seconds, remove with a slotted spoon and drain on kitchen paper.
Add the pork, garlic, grated ginger and carrots. Stir-fry for 2 minutes or until the pork is cooked, then add the broccoli and peppers.
Keep frying for another minute, then add the kale and toss for briefly to wilt.
Finally, add the sesame oil, soy sauce and chopped coriander. Toss together quickly then serve over rice or noodles and garnish with the crispy ginger.
(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, Harper Collins, 2013.)
Jono & Jules do food & wine 
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