Hot & Sour Sesame Pork Stir-Fry

250g pork mince
½ onion, diced
200g Chinese leaf (or Chinese cabbage), roughly chopped
3 garlic cloves, roughly chopped
2 tablespoons vegetable oil

The Marinade
1 teaspoon gochugaru (Korean chilli flakes)
1 teaspoon sesame oil
Pinch of black pepper

The Sauce
2 tablespoons sesame paste (or smooth peanut butter)
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon Tabasco sauce
1 teaspoon sugar
1 tablespoon chilli oil
2–3 tablespoons water

PREPARATION

1. Marinate the pork mince with the gochugaru, sesame oil and black pepper while preparing the vegetables. Whisk together the sesame paste, light soy sauce, rice vinegar, Tabasco and sugar until smooth.
2. Dice the onion, roughly chop the garlic and cut the Chinese leaf into large bite-sized pieces.

COOKING

1. Heat a wok until smoking and add the vegetable oil.
2. Stir-fry the onion and garlic over a high heat until fragrant but still crisp.
3. Push the vegetables to one side and add the marinated pork mince.
4. Stir-fry the pork until browned and fully cooked, breaking it up as it cooks.
5. Remove the cooked pork from the wok and set aside.
6. Add the Chinese leaf and stir-fry briefly until just beginning to wilt while remaining crunchy.
7. Return the pork to the wok and pour in the sesame sauce.
8. Add the chilli oil and a splash of water around the edge of the wok to loosen the sauce.
9. Toss everything together over a high heat until evenly coated and bubbling.
10. Serve immediately while the vegetables are still crisp.

School of Wok Tips

• Stir the sesame paste thoroughly into the sauce—it takes a minute to fully combine but creates a wonderfully creamy finish.
• Cook the cabbage quickly over a high heat so it stays crisp and fresh.
• Remove the pork before cooking the vegetables to prevent them becoming overcooked.
• Add the chilli oil right at the end to preserve its aroma and avoid filling the kitchen with chilli smoke.

FAQs

Can I use peanut butter instead of sesame paste?
Yes, smooth peanut butter makes an excellent substitute and creates a similarly rich sauce.

Can I use another type of cabbage?
Yes, napa cabbage, sweetheart cabbage or even pak choi all work well.

Is this dish very spicy?
It has a gentle kick from the gochugaru, Tabasco and chilli oil, but you can easily reduce or increase the heat to suit your taste.