Prep 20 mins
Cook 15 mins
I had the two main ingredients on hand, and decided to get creative. We are big lovers of sesame oil. Everyone was pleased with the results, so I thought I'd post this before I forgot it. I served with this warm hokkien noodles, but rice would be fine, too.
- 2 tablespoons sesame seeds
- 3 large garlic cloves, sliced thinly
- 5 -6 scallions, sliced
- 1 long red chili pepper, seeded and chopped
- 1⁄4 teaspoon cayenne pepper
- 600 g pork steak, cut in strips
- 2 -3 tablespoons oil, plus (I used peanut)
- 1 dash sesame oil
- 1⁄4 cup Japanese soy sauce (tamari)
- 2 teaspoons sugar
- 4 teaspoons sesame oil
- 200 g Baby Spinach
- Toast the sesame seeds in a dry pan over a medium heat for 3 to 4 minutes, or until golden. Shake the pan gently to keep the seeds moving (and not burning). Remove seeds from pan and set aside to cool.
- Combine the garlic, scallions, chili, cayenne and pork. Mix well and set aside.
- Combine soy sauce, sugar and 4 teaspoons of sesame oil. Mix well and set aside.
- Heat the oil with the splash of sesame oil in a wok or heavy-based frying pan. Stir fry the pork (in 3-4 batches) over a high heat until golden. Remove meat and set aside.
- Add the spinach and soy, sugar and sesame oil mixture to the wok/pan. Stir lightly and cover. Cook for 1-2 minutes or until spinach is soft.
- Return pork to the pan, add the sesame seeds, stir well and heat for about 1 minute.
- Serve over noodles or rice.
Aussie Swap #81: DELICIOUS!! We love pork and this was such a tasty and different way for us to prepare it! Full of flavor - YUM! Thank you Peggy!
Great mid week stir fry - I used pork mince and my spinach came from my garden. I actually could have doubled the spinach as it does vanish down although it looked a heap in the colander. This is a versatile recipe which I always love !!!