My philosophy with stir fries as with makeup is “less is more”. I’ve had many terrible stir fries, even made by me, that featured every vegetable I could find at the fruit shop. I have since learned that two or three at the most vegetables gives you the best balance and impact in a stir fry. It allows you to appreciate the flavours that each lends to the dish and it also gives you better control of how done each component is. No more soggy stir fries!
This is such a magical combination of ingredients and the real secret is the garlic chips! These are a revelation. They’re added right at the end and they are crisp, crunchy and punchy and take this stir fry beyond the stratosphere.
I’ve used a mixture of shitake and swiss brown mushrooms, but you can really use whatever you have, any combination is just fine. This would even make an awesome vegetarian strir fry if you leave out the pork and bump up the mushrooms or add some tofu.
6-8 cloves garlic, peeled and thinly sliced
4 tablespoons peanut oil
600g pork fillet, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornflour
500g mushrooms, sliced
2 bunches broccolini, ends trimmed
2 tablespoons oyster sauce
splash of water
Marinade your sliced meat in the soy sauce and cornflour and set aside. Prepare all your vegetables and garlic and have everything on hand, ready to go.
Pour the oil into a cold wok, add the garlic slices. Turn the wok on to the highest temperature. The garlic will slowly come to a sizzle. Remove with a slotted spoon when the slices are golden but not burnt. Set aside.
In the now hot oil, add the pork in batches. Stir fry each batch for a couple of minutes and set aside.
Now add the mushrooms to the same oil. Fry until golden, probably around 6-8 minutes. Add in the broccolini and a dash of water to create some steam. Stir fry for a couple of minutes until the broccolini is hot but still crunchy. Return the meat to the wok along with the oyster sauce and a little more water to create a sauce.
To serve, dish out into bowls and top with the garlic chips.