It’s friday today. I’m getting to the end of the week’s shopping. I mean, I had stir fried green beans and bacon today for lunch. I -always- have bacon and beans on standby in the kitchen. I’m even out of eggs!
What I did have what a shed-load of thinly sliced pork loins that I’d grabbed out of the freezer, clearly leftover from the summer bbq season. I also had some brussels sprouts that I needed to cook. And an orange. I’m not sure why I had an orange in the fridge, but there ya go.
Think of this as a filling for spring rolls! Or possibly as stir fried rice. It looked like stir fried rice. Or, as I did, think of this as dinner. For an army. Seriously – there is loads here so we’ll likely be eating this for a couple of days. Luckily, it was pretty tasty.
- 850g of pork
- 1 kilo of brussels sprouts
- 1 red onion
- 3 cloves of garlic
- 3 cm ginger, grated
- zest of an orange
- juice of same orange
- 2 tablespoons of tamari (or coconut aminos)
- 1 tablespoon of sesame oil
- 1 tsp of 5 spice powder
- 1 tsp szechuan pepper (regular pepper would work as well)
- 1 tsp sea salt
- 1 tablespoon olive oil
- Slice up the pork into strips, put it in a bowl.
- In your food processor, throw in the onion and garlic and whizz round ’til chopped. Add the grated ginger, spices, orange zest, salt, tamari, sesame oil and orange juice and give it another pulse until well mixed.
- Pour this mixture over your pork and combine. Let that sit while you prepare the sprouts.
- Prepare the sprouts by chopping off the stalk, changing the attachment on the food processor to the shredder thingie, and, well, shredding the sprouts!
- In a large wok, heat the oil and throw in the pork mixture. Cook until it’s pretty much done. Probably about 5 to 10 minutes – the pork strips cook quickly.
- Then throw in your shredded sprouts and mix it up. Cook for a further 3-5 minutes. Not long at all – you don’t want the sprouts to be mushy!
- Serve and enjoy!