Cooking fresh and healthy meals is really important to me. But sometimes after work, when I’m tired, being in the kitchen for ages is the last thing I feel like. That’s why I’m such a huge fan of my wok – a few minutes stir frying a concoction of ingredients and you’re ready to eat. I’ve recently discovered marinating as a way to get even more flavour into a stir fry, and I’ve developed this recipe for a very yummy honey mustard and garlic pork, which is served with noodles and pak choi.
The recipe is really straightforward, and it tastes great. As the meat needs to be marinated, it’s best to do this the night before. It only takes around 15 minutes. Not only does this reduce the time needed to prepare the meal the next day, but it helps all of the lovely flavours of marinade really soak into the meat. The garlic really does infuse into the pork, so maybe this one is best avoided if you’ve got a date that evening!
You will need:
- 4 tablespoons of sesame oil
- 4 tablespoons of soy sauce (I personally use Amoy reduced salt, but any soy sauce of your preference will do the job nicely)
- 1 clove of garlic
- 2 tablespoons of wholegrain mustard
- 1 tablespoon of honey
- 1 pork fillet
- 1 pack of fresh egg noodles (Waitrose, Tesco and Sainsbury’s all do these for around £1)
- 2-3 pak choi
This will give you two big servings or three more modest portions.
What to do:
- Firstly, make your marinade. If you can make it the night before, great, but if not then leave enough time to marinade the meat for at least an hour. In a dish, mix together the sesame oil, the soy, the mustard and the honey. Crush the garlic clove and stir this into the marinade.
- Slice the pork into pieces approx. 1cm thick. Add these to the dish, and stir the meat in the marinade so all of the pieces are coated.
- Cover the dish with cling film and leave it in the fridge for at least an hour and up to 24 hours.
- When you are ready to make your stir fry, remove the pork from the fridge to warm for a few minutes.
- Chop the pak choi through the middle, so the white stalks and green leaves are separated.
- Warm your wok for a minute on a medium heat, and then add the pork straight in. With the oil in the marinade, you don’t need to add anything to the wok first.
- Once the meat has cooked on the outside (this takes around 4 minutes in my wok), add your noodles. After around 2 minutes, add the pak choi stems. Mix into the noodles and pork. After another minute, add the leaves.
- Stir fry for another 2 minutes, ensuring the pork has cooked through.
- Take off the heat and serve into bowls, grab a pair of chopsticks and tuck in.