thai pork stirfry

pork stirfry

using up: peppers, basil, mushrooms

I bought one of those pots of basil – you know, the ones that last two days then die.  This one is still going strong on the kitchen windowsill several weeks on, but it does look as though it might be starting to flag a bit now.  I love basil – so sweet and peppery at the same time.

I took half a pork fillet out of the freezer (a whole one is a bit much for two of us, so I tend to bifurcate them before freezing).

Slice it thinly across the diagonal.  Also thinly sliced one red pepper, some tired chestnut mushrooms, one shallot.  Put a lemongrass stick, four cloves of garlic and a knob of fresh ginger into the whizzer and whizzed.

Fried the pork in the wok in some groundnut oil, in batches,  and set aside.  Wiped out the wok, heated more oil, and added garlic/ginger/lemongrass, stirred around for a minute or so.  Added mushrooms/shallot/red pepper, stirred around until cooked.  Returned pork to wok, added a good splash of lime juice, ditto fish sauce, and some instant coconut milk (powdered, so you can mix up how much you need – excellent larder standby).  Cooked this through for a couple of minutes to deepen the flavours, then added cooked noodled and a handful of chopped basil.

Ate from bowls.  Followed with mince pies (well, it’s that time of year, isn’t it).