The last few times I’ve made a stir fry, two things have happened.
1. As I’ve been making it, I’ve been worried it wasn’t going to taste very good.
2. My Irishman has really loved them. He has gotten all excited.. We’re talking the same level of enthusiasm as when I roast potatoes in duck fat.
My most recent stir fry success featured a vegetable I haven’t ever seen anywhere near a wok before…. fresh fennel.
It ended up slightly caramelised around the edges and still crunchy in the middle.
My new favourite stir fry vegetable.
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fennel & pork stir fry
serves 2
400g (14oz) pork next, shoulder or fillet, diced
1 large bulb fennel, trimmed & finely sliced crosswise. fronds chopped.
small knob ginger, shredded
4-6 tablespoons oyster sauce
large handful roasted cashews
1. Heat a wok on a super high heat.
2. Add a little oil and stir fry the pork until just browned all over. Remove from the wok and place in a clean bowl.
3. Add fennel and ginger and stir fry until fennel is browned on the edges but still crunchy.
4. Return pork and any juices to the pan along with the sauce. Stir fry until everything is hot.
5. Serve with cashews on top. And chopped fennel fronds, if you have them.
VARIATIONS
vegetarian / vegan – use a vegetarian oyster sauce (they do exist) or replace with soy and use firm tofu or a drained can of white beans instead of the pork.
nut-free – replace the cashews with a handful of finely sliced green onions (scallions)
Cheers,
Jules x
