Pork Escalopes with King Oyster Mushrooms & Pak Choi Recipe

Ingredients

2 garlic cloves
A thumb of ginger
1 chilli
2 tbsp tamari
1 tbsp sesame oil
2 pork escalopes
150g white basmati rice
200g king oyster mushrooms
1 pak choi
2 spring onions
1 lemon
1-2 tbsp olive oil

Prep: 15 mins | Cook: 10 mins

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Method

1. Peel and grate the garlic cloves. Peel and grate the ginger. Finely chop the chilli (you can halve it and scrape out the seeds and membrane for less heat). Slide the garlic, ginger and chilli into a shallow dish large enough to hold the pork escalopes. Pour in 2 tbsp tamari and 1 tbsp sesame oil. Stir everything together, then add the pork escalopes. Turn them over once or twice to coat in the marinade, then pop the pork in the dish to one side.

2. Meanwhile, 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.

3. Trim the bottoms off the mushrooms, then chop them into bitesize pieces. Trim the pak choi and rinse the leaves under a tap. Roughly shred the pak choi leaves. Trim the roots and top 2cm off the spring onions and thinly slice them.

4. Pour 1 tbsp oil into a large frying pan or wok and warm to a high heat. When the pan is hot, remove the pork from the dish, allowing any excess marinade to fall back into the dish (save the marinade for later in the recipe). Add the pork to the hot pan. Fry for 2 mins on each side, then remove the pork from the pan and transfer to a plate.

5. Pop the empty pan used for the pork back onto a medium-high heat. Add another 1 tbsp oil if needed. Slide in the pak choi and king oyster mushrooms. Stir fry for 3-4 mins, till tender and golden. Pour the reserved marinade into the wok and stir well. Squeeze in the lemon juice. Fry for a further 1-2 mins to warm through. Divide the rice between plates. Top with the stir fried veg and pork escalopes and serve.