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Sprouts with Pork and Peanuts

We love that the first ingredient in the recipe title is ‘sprouts,’ as we adore said! Called Brussels sprouts because of their historical popularity in the Netherlands before they spread throughout Europe, they are also ideal for stir-fryng — generally of uniform size and quick to cook, they pair brilliantly with ginger and garlic. We’d call that a versatile veg!

Sprouts with Pork and Peanuts

1 pork tenderloin*, sliced into thin medallions
1 tbs. cornstarch
5 tbs. soy sauce (regular or low-sodium)
2 tbs. black rice vinegar or balsamic vinegar
2 tbs. golden caster sugar or light brown sugar
1 tbs. rice wine or dry sherry
vegetable oil
4 tbs. peanuts
14 oz. Brussels sprouts, trimmed and halved or quartered, if large
1 thumb-size piece of ginger, grated
3 cloves garlic, thinly sliced
½ tsp. red chili flakes
1 tsp. sesame oil and sticky rice, to serve

Mix the cornstarch with 2 tbs. of the soy, add the pork and toss to coat. Set aside for 5 minutes. Stir together the rest of the soy with the vinegar, sugar, rice wine or sherry, and 2 tbs. water. Set aside for the sugar to dissolve.

Heat 1 tbs. of oil in a wok or large skillet over medium-high heat. Fry the peanuts for 1-2 minutes, stirring often, until golden, then set aside in a dish. Add 1 tbs. oil to the pan and fry the pork until golden, but not cooked through, 3-4 minutes, then set aside.

Wipe out the pan, if needed, add 1 tbs. oil and fry the sprouts for 5 minutes, adding 1 tbs. water near the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry add 1 tbs. of oil, then tip in the ginger, garlic, and chili. Sizzle for 1 minute, then add the sauce, pork, and any resting juices. Simmer for a few minutes until the sauce thickens and the pork is cooked through. Scatter with the peanuts, drizzle with the sesame oil and serve over sticky rice.

* If you prefer, you could use chicken, prawns, or tofu instead of the pork.

 

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