Pork, pepper and mango stir fry
It’s salty and sweet with a bit of tang and more than a little heat. The sweetness is supplied by mirin and mango. The heat is from shichimi togarashi (a Japanese spice mix) and sweet chili sauce.
Servings 2 people
Ingredients
Pork
- 200 grams pork shoulder / butt (7 oz) thinly sliced and cut into two-inch pieces
- ½ teaspoon salt
- 1 teaspoon shichimi togarashi
- 2 tablespoons mirin
- 1 teaspoon sesame seed oil
- 2 tablespoons potato starch or cornstarch
Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup
- 2 tablespoons sweet chili sauce
- 2 tablespoons mirin
- 1 teaspoon potato starch or cornstarch
Stir fry
- 2 tablespoons cooking oil
- 1 onion peeled, halved and thinly sliced
- 1 red bell pepper deseeded and diced
- 1 green bell pepper deseeded and diced
- 2 pinches salt
- 1 ripe mango cut into cubes
Instructions
- Mix together everything under "pork". Place in a covered container and leave to marinate in the fridge for at least four hours.
- Mix together everything under "sauce" with two tablespoons of room temperature water. Set aside.
- Heat the cooking oil in a wok or frying pan.
- With the heat on MEDIUM, spread the pork slices on the hot oil. Cook for a few minutes until the undersides are lightly browned, about three minutes. Flip and cook for a minute or two.
- Turn up the heat to HIGH. Add the onion slices, diced bell peppers and salt. Stir fry for about two minutes.
- Stir the sauce (the starch tends to settle at the bottom) and pour over the pork and vegetables. Cook, stirring, until thick and clear.
- Add the mango cubes. Cook, tossing, until the mango cubes are heated through and coated with sauce.
- Taste, adjust the seasonings, if needed, before serving.
