Preparazione

Combine sesame seeds and Chinese five spice together. Roll slices of pork in the sesame mixture until well coated.
Heat half the peanut oil in a large wok or non-stick frying pan over a medium heat, cook pork in batches until golden and almost cooked through; drain on absorbent paper. Wipe any excess sesame seeds out of the wok to prevent them burning.
Heat remaining oil in the same wok. Add ginger, garlic and chilli and stir-fry for 1 minute. Add asparagus and stems of Chinese broccoli and stir-fry for 2-3 minutes. Add combined sauces and bring to the boil. (Use the stock for a juicier stir-fry).
Add remaining broccoli, bean sprouts and water chestnuts, tossing together until they just wilt. Add sesame pork and stir-fry until heated through and coated in sauce.
Serve sesame pork stir-fry with steamed rice.

Ingredienti

  • ¼ cup sesame seeds
  • 1 teaspoon Chinese five spice
  • 1 pork tenderloin (approximately 400g), trimmed and sliced into 5mm thick rounds
  • 1/3 cup (80ml) peanut oil
  • 1 tablespoon finely chopped ginger
  • 2 cloves garlic, crushed
  • 1 long red chilli, deseeded and finely sliced
  • 1 bunch (170g) asparagus, trimmed and sliced into bite size pieces
  • 1 bunch Chinese broccoli, trimmed and chopped into bite size pieces
  • 2 tablespoons hoi sin sauce
  • 1 tablespoon sweet chilli sauce
  • ¼ cup (60ml) chicken stock, optional
  • 1 cup (80g) bean sprouts
  • 227g tin sliced water chestnuts, drained
  • steamed rice, to serve