55ml (2floz) Hoisin sauce
50ml (2floz) Sherry
15mlsp (1tbsp) Fresh ginger, grated
1 Garlic clove, peeled and crushed
500g (1lb 13/4 oz) Pork tenderloin trimmed and sliced
2x15mlsp (2tbsp) Rapeseed oil
1 Bunch spring onions, chopped
2x15mlsp (2tbsp) Sweet chilli sauce
2 Handfuls curly kale, pak choi, green beans or asparagus chopped
250g (9oz) Cooked rice
Cooking Time: Approx 15 minutes
- Place the Hoisin sauce, sherry, ginger and garlic in a frying pan over a medium heat, allow to boil for 3-4 minutes to thicken slightly.
- Add the pork to the pan and coat with the sauce. Cook for 4-5 minutes or until the pork is cooked through.
- In a separate deep frying pan heat the oil, add the spring onions, chilli sauce and vegetables, cook for 3-4 minutes, stirring continuously. Add a little stock if the greens begin to brown. Add the cooked rice and cook for a further 3 minutes or until the rice is thoroughly heated through.
- Place the rice and vegetable mixture in serving bowls and spoon over the pork and sauce.
Serve with soy sauce and garnish with shredded spring onions.