Sesame and ginger pork stir-fry recipe

By Kate Belcher

A delicious taste of the Orient.

4 tbsp dark soy sauce, plus extra to serve
1 tbsp toasted sesame oil (we like Sanchi organic toasted sesame oil, from most supermarkets)
5cm fresh ginger, peeled and thinly sliced
500g pork tenderloin fillet, trimmed of fat
1 tbsp sesame seeds
300g mixed Chinese stir-fry vegetables
1 Chinese leaf, shredded
Medium egg noodles, to serve

1. Mix together the soy sauce, sesame oil and ginger in a shallow dish. Thinly slice the pork, add to the marinade and season with black pepper. Toss together and set aside for 5 minutes.
2. Heat a wok or large frying pan. Add the sesame seeds (there’s no need for oil) and stir for 2-3 minutes until evenly toasted. Remove from the wok and set aside. Lift the pork from the marinade. Sear the pork in batches in the wok until browned all over. Remove and set aside. Add all the vegetables to the wok, pour over the marinade and stir-fry for 3 minutes. Toss in the seared pork and stir-fry for a further 2-3 minutes until the pork is just cooked through. Serve sprinkled with the sesame seeds, soy sauce to drizzle and the egg noodles.