Wild Garlic Miso Pork Stir-Fry Recipe
by Jenny Linford
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Easy
Wild garlic has a great affinity with Asian flavourings, such as ginger, soy sauce and Japanese miso paste. Cooked in just minutes and served simply with rice or noodles, this pork dish makes a perfect midweek supper. If you wish, tofu could be used instead of pork.
This recipe is taken from Garlic: more than 65 recipes celebrating garlic & wild garlic, Jenny Lindford, Ryland Peters & Small.
Ingredients for wild garlic miso pork stir-fry Serves: 4
- 1 tablespoon sunflower or vegetable oil
- 1cm fresh ginger, peeled and finely chopped
- 400g lean pork fillet, sliced into 1cm strips
- 1 tablespoon rice wine or Amontillado sherry
- 1 tablespoon dark soy sauce
- 1 tablespoon dark miso paste
- 40g wild garlic leaves, rinsed well and chopped into 2.5cm lengths
How to make wild garlic miso pork stir-fry
- Heat a wok until hot. Add the oil and heat through. Add the ginger and fry briefly, stirring, until fragrant.
- Add the pork strips and fry, stirring, until lightened. Pour in the rice wine and allow to sizzle briefly. Add the soy sauce and miso paste and stir-fry for 2–3 minutes.
- Add the wild garlic and stir-fry until just wilted. Check the pork has cooked through and serve at once.
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For a vegetarian version of the dish, cube 400 g of firm tofu and pat dry. Add to the wok once the ginger is fragrant and stir-fry for 2–3 minutes until the tofu takes on a little colour. Proceed with the recipe as directed.
About the author
Jenny Linford is a London-based food writer and a long-standing member of the Guild of Food Writers. She has written more than fifteen books, including The Missing Ingredient: The Curious Role of Time in Food and Flavor, which explores time as the "universal, invisible ingredient" in the food we grow, make, and cook.
