The marinade plays a much more important role than just flavouring the dish in a stir fry, this collection of ingredients tenderise and protect the meat so it’s quick cooking time leave it tender and juicy not dry and chewy.
Recipe serves 2
2 tsp soy
2 tsp rice wine vinegar
2 tsp Cornmeal
2 cm Ginger
1 clove Garlic
270g Pork tenderloin cut into thin strips
1 Red pepper
6 stalks of black kale (cavalo nero)
2 tsp soy sauce
2 tsp sesame oil
2 nests of rice noodles
Preheat oven to 150°c
Take half the marinade and mix with the pork in a large bowl. There should be just enough marinade to coat the pork. Cover and refrigerate for at least 30 mins.
In a plastic bag mix the sesame oil and soy sauce and rub together to blend, add the chopped kale leaves and shake around to coat completely. Shake any excess off each leaf and lay on a baking sheet in the oven in one layer. Bake for 6-7 minutes, check one side is not cooking faster than the other and rotate the tray if necessary – cook for a further 6-7 minutes or until crispy.
Pour boiling water over the rice noodles and soak for 3 minutes. Drain and rinse
Add a tbsp oil to a wok and get it smoking hot
Add the sliced ginger and fry for a minute, remove from the pan and discard
Add the pork in one layer, and leave still for ten seconds to brown, then move briskly to cook all over for 2-3 minutes, remove and set aside.
Add a little more oil and stir fry the pepper for 2-3 minutes, add the garlic, spring onions and stir through.
Check the largest piece of pork is cooked through before adding it back to the pan with the noodles, and remaining marinade. If you are happy the pork is cooked simply allow the marinade to thicken and coat the noodles (about a minute). If the pork is still pink, hold back the marinade and noodles for long enough to finish cooking the meat.
Serve immediately with the kale crisps on the side.