This flavourful fakeaway dish is a great midweek meal which will be enjoyed by all. Hoisin sauce with its sweet and tangy flavour is the perfect pairing with tender pork and meaty mushrooms.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Medium
Add to your supermarket basket....
Pick which supermarket you want to send your ingredients to:
Ingredients
onion 1 (sliced)
garlic cloves 2 (crushed)
ginger 5 g (grated)
chestnut mushrooms 200 g (sliced)
spring onions 2 (sliced)
pak choi 2 (sliced)
pork loin chops 4 (sliced)
hoisin sauce 4 tbsp
soy sauce 2 tbsp
rice vinegar 2 tbsp
honey 2 tbsp
sesame oil 1 tbsp
basmati rice 240 g
cornflour 2 tbsp
olive oil 2 tbsp
sesame seeds pinch
Method
Thinly slice the onion. Crush the garlic. Peel the ginger with the back of a spoon and grate it. Slice the chestnut mushrooms. Thinly slice the spring onions. Slice each pak choi into quarters. Slice the pork chops into thin slices
In a bowl large enough to fit the pork slices in, whisk together the hoisin sauce, soy sauce, rice wine vinegar, honey, sesame oil, garlic and ginger until well combined. Add the pork chops and toss well to coat. Cover and refrigerate for 20 minutes (if you have time to marinate it or else cook straight away - it will still be delicious!)
Heat the olive oil in a large frying pan over a medium-high heat. Add the onion and cook for 3 minutes, stirring occasionally, until softened. Add the mushrooms and cook for a further 2 minutes, stirring occasionally, until golden
Cook the rice according to the packet instructions
Meanwhile, remove the pork from the marinade and add to the pan with the onion. Make sure you scrape the bowl to add all the marinade to the pan. Cook for 10 minutes, turning occasionally, until cooked through. Add the pak choi and cook until it wilts down. Season with salt and a drizzle of sesame oil
In a small bowl, whisk together the cornflour and 1/2 a tablespoon cold water per serving, until smooth. Pour the cornflour mixture into the frying pan and stir to combine. Cook for 2 minutes, stirring constantly, until thickened
Top the cooked rice with the pork and veg, garnish with the spring onions and sesame seeds and enjoy!
