Sluttishly Savoury: Spicy Pork Stir Fry

“Oh Lord please don't burn us don't kill or toast your flock. Don't put us on the barbecue or simmer us in stock. Don't bake or baste or boil us or stir-fry us in a wok” Monty Python

I love a good stir fry. They're a bit studenty, but a great way to knock up a quick meal from the contents of your fridge, and providing you put in some strong flavours to give them a bit of oomf, they can be very tasty.

The key to a great stir fry is to do all your preparation first. It's no good waiting until you've started cooking the spring onions to chop your veg, as everything will burn and you'll end up with a wok-full of charcoal. Forward planning is the answer, and once you start to cook it's all over pretty quickly.

In this stir fry I've used oyster sauce to give it a salty kick. This dark, sticky Chinese sauce gives a great umami hit to this dish, so don't be shy with it.

Spicy Pork Stir Fry (serves 2)

You'll need:

• 1 tbsp vegetable oil
• 1 pork chop, cut into bite sized chunks
• 125g baby sweetcorn, sliced
• 125g mange tout, sliced
• 4 spring onions, sliced
• 2 red chillies, chopped very finely (leave the seeds in if you like it spicy)
• 1 clove garlic, chopped very finely
• 1 bunch coriander, leaves and stems chopped separately
• 150g cooked noodles (or Amoy straight to wok noodles if you're lazy like me), snipped with scissors into shorter lengths
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1 bunch mint, leaves picked and chopped 

Make it!

• First, get your wok nice and hot. Once it's hot, add the oil.
• Fry the pork pieces until they start to brown nicely.
• Add the sweetcorn and mange tout, stirring all the time. Cook for a couple of minutes.
• Add the spring onions, chillies, garlic and chopped coriander stems, stirring briskly to make sure they don't burn. Cook until the pork is cooked through - cut a piece open if you're not sure.
• Stir through the snipped noodles, oyster sauce and sesame oil. 
• Add more oyster sauce to taste, if you like (I love the stuff!). Stir through the coriander and mint leaves.