Pork Main Chinese

Miso pork with mushrooms, beans and Chinese broccoli

Name: Miso pork with mushrooms, beans and Chinese broccoli
Yield: 4
Cuisine: /chinese
Ingredients: 2 tbs brown sugar; 1/3 cup (105g) gluten-free white (shiro) miso paste; 2 tbs soy sauce; 600g pork neck, thinly sliced; 1 tbs sunflower oil; 2 tsp finely grated ginger; 1 tsp sesame oil; 200g mixed mushrooms (we used shiitake, button and shimeji); 1 bunch snake beans or green beans, cut into 5cm lengths, blanched, refreshed; 2 bunches gai lan (Chinese broccoli), trimmed, blanched, refreshed; Toasted sesame seeds and fried Asian shallots, to serve

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by Phoebe Wood

Feb 16, 2017

This pork stir-fry is tasty, quick and easy, making it the perfect midweek comfort meal.

2 tbs brown sugar
1/3 cup (105g) gluten-free white (shiro) miso paste
2 tbs soy sauce
600g pork neck, thinly sliced
1 tbs sunflower oil
2 tsp finely grated ginger
1 tsp sesame oil
200g mixed mushrooms (we used shiitake, button and shimeji)
1 bunch snake beans or green beans, cut into 5cm lengths, blanched, refreshed
2 bunches gai lan (Chinese broccoli), trimmed, blanched, refreshed
Toasted sesame seeds and fried Asian shallots, to serve

Method

1.

Combine sugar, miso and soy in a large bowl. Transfer half the mixture to a small bowl and set aside. Add pork to remaining miso mixture and toss to coat. Set aside to bring the pork to room temperature.
2.

Heat sunflower oil in a wok over high heat. Add ginger and sesame oil. Stir-fry for 10 seconds or until fragrant. Add pork and stir-fry for 5-6 minutes until caramelised. Remove from pan.
3.

Add mushrooms to wok and cook, stirring, for 5 minutes or until lightly charred, then add beans and gai lan and toss to warm through. Return pork to pan for 30 seconds, then toss through reserved marinade.
4.

Serve scattered with sesame seeds and fried shallots.