Canned bamboo shoots and water chestnuts are great store cupboard ingredients that most people are familiar with, perfect for wheeling out on those occasions when you want speed and convenience, but don’t want to compromise on taste.
A bit of meat, a few fresh bits and pieces, and you’re good to go.
There’s plenty of scope for variation on this theme, too.
Chicken or beef would work just as well, and the not-so-well-known Sichuan preserved vegetable goes together wonderfully with pork.
Chinese dried mushrooms, soaked, drained, then cut into strips would also be a fantastic addition to the dish.
Check out your friendly, neighbourhood Chinese supermarket or grocer, and see what fresh, canned, and dried produce they’ve got to tempt you with.
Just don’t forget to pick up some tea, while you’re there…
Stir Fried Pork with Chinese Vegetables
- 350g pork fillet
- 1 yellow pepper, deseeded and thinly sliced
- 200g water chestnuts, halved
- 200g sliced bamboo shoots
- 5 spring onions
- a 2 inch piece of ginger, peeled and thinly sliced
- 5 cloves of garlic, sliced
- 5 spice powder
- Saké – see Notes
- fish sauce – see Notes
- tapioca flour
- coconut oil
- sesame seed oil
- Cut the spring onions into ½ inch sections on the diagonal. Set aside.
- Cut the pork fillet into thin strips roughly the size of your little finger. Place in a small mixing bowl. Add ½ tsp salt, 1 tsp fish sauce, 1 tsp Saké, and 1 tsp tapioca flour. Mix well, and set aside to marinate for about 15 minutes or so.
- Heat 4 tbsp of coconut oil in a non-stick wok over medium high heat. Add the pork strips, and stir fry until just cooked, i.e. when they have lost their raw, pink colour and and white in the middle. This should take around 4-5 minutes or so. Remove from the wok, and set aside.
- Wipe the inside of the wok clean, add 4 tbsp of coconut oil, and bring the wok back up to temperature. Add the ginger and garlic, and stir fry for 1 minute.
- Add the spring onions, and stir fry for 1 minute. Add the yellow pepper strips, and stir fry for 2 minutes.
- Add the water chestnuts, and stir fry for a further 2 minutes.
- Add the bamboo shoot strips, the cooked pork, and ½ tsp 5 spice powder to the wok. Stir fry for 1 minute. Add 1 tbsp of Saké and 1 tbsp of fish sauce to the wok. Stir fry for 30 seconds.
- Remove the wok from the heat. Serve, dressed with a drizzle of sesame seed oil, together with a side of egg fried cauliflower rice.
- Depending on your own personal Paleo preferences, you may not want to use the Saké. If you don’t, simply replace it with an equal quantity of water in the marinade, and stock in the stir fry.
- To make the dish truly Paleo, get hold of fish sauce that contains fish, water, and salt only, i.e. no added sugar. You’re probably best looking in an Asian store for genuine Thai fish sauce. I currently use Thanh Ha Phu Quoc.