Serves 4
1. Grate 1 egg-sized piece of ginger. Squeeze the juice from it, using your fist, into a bowl. Add 1–3 finely chopped red or green chillies, 2 crushed garlic cloves, ¼ of a small onion, grated, 2 tbsp dark soy sauce, 1 tbsp brown sugar and the juice of &frac;12 lime. Mix well.
2. Cut 500g lean pork into finger-sized strips and add to the marinade. Chill for at least 2 hours, or up to 5. Remove the meat from the marinade and pat dry. Heat 2 tbsp groundnut oil in a wok until very hot. Add the meat and stir-fry for a couple of minutes, until nicely browned.
3. Scoop out with a slotted spoon, transfer to a dish and keep warm. Making sure the pan is still very hot, add 125g peeled, sliced carrots, ¼ of a cauliflower, broken into tiny florets and 2 shakes of soy sauce. Stir-fry til just al dente. Scoop out and add to the pork.
4. Cook 2 finely sliced leeks, 100g defrosted frozen peas and the kernels from a cob of sweetcorn in the same way. Add to the pork.
5. Add 2 tbsp crunchy peanut butter to the juices in the wok and stir until it ‘melts’. Add a little more soy sauce, the juice of 1 lime, 1 tbsp groundnut oil and a pinch of chilli powder. Stir until bubbling and fragrant.
6. Serve the pork and vegetables with a steaming pile of rice, and drizzle the peanut sauce over the top.
© River Cottage
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