Hoisin Pork & Mushroom Stir-Fry

Total: 30 mins

Hoisin brings the tang while portobello mushrooms and tamari add their umami to this flavour party of a stir-fry. It’s brimming with organic veg and juicy strips of pork, simmered in the rich sauce and served over fluffy white rice.

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609 kcal
(per portion)

Ingredients you'll need

300g white basmati rice
500g pork stir-fry strips
2 tbsp cornflour
2 onion
400g portobello mushrooms
1 green cabbage
4 garlic cloves
A thumb of ginger
100g tamari
2 tbsp hoisin sauce

From your kitchen

400ml boiling water
Sea salt
1 tbsp olive, sunflower or coconut oil
4 tbsp cold water

You'll need

Small pan with lid
Measuring jug

Step by step this way

1.
Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.
2.
Tip the pork stir-fry strips into a mixing bowl and add 1 tbsp cornflour. Stir to coat the pork in the cornflour, then set aside.
3.
Peel and finely slice the onion. Rinse the mushrooms then tear them into bite-size pieces. Halve the cabbage (see our tip for storing and using the extra half) and finely slice 1 half. Peel and grate or finely chop the garlic and ginger.
4.
Put a deep frying pan or wok on a high heat. Add 1 tbsp oil to the pan then add the pork. Stir fry for 3-4 mins till the pork is lightly browned. Scoop the pork onto a plate or into a bowl.
5.
Add the garlic and ginger to the pan with the onion, mushrooms and cabbage and 4 tbsp water. Stir fry for 5-6 mins till the veg are lightly browned and tender but still with plenty of bite. If any of the cornflour has stuck to the base of the pan and is browning, use a wooden spoon or spatula to scrape it up, adding extra water if necessary.
6.
Return the pork to the pan with any juices from the plate. Add the tamari and 1 tbsp hoisin sauce to the veg and pour in 100ml hot water from the kettle. Bubble for 2-3 mins.
7.
Fluff the rice with a fork and divide it between 2 warm bowls or plates. Spoon the pork and mushroom stir-fry over the top and serve.

Tip
Cabbage patch dins
Your leftover cabbage half will keep in the fridge for a couple of days. Try turning it into a sizzling side dish: roughly chop and blanch it (boil for 2 mins, then plunge into ice-cold water to stop it cooking) then toss it into a hot pan with butter, caraway seeds and a pinch of salt and pepper. Sweat for a few mins then serve.

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