This little hummer (to channel my dad) is on page 210 of 400 Recipes: Wok & Stir-Fry edited by Jenni Fleetwood, which I gave the Pie for Christmas years ago. I also gave him a wok, which has since self-destructed, but enough about that.
We made this recipe precisely because we had exactly those ingredients in our fridge and we needed to use them up. And I got to use my new scale on this recipe, too, which was a plus.
Slice yourself up 350g/12oz lean pork (about four small boneless porkchops). If you put the pork into the freezer for about 30-40 minutes beforehand it will be easy to slice it into thin pieces. I didn’t do this, and that’s why my pork bits are fat. But they are happy with the way they look, thank you very much.Cut one small red onion into thin slices (we had half, so were content with that). Seed a red pepper (see my how-to on doing this quickly) and dice it. Seed half a cucumber (cut it into quarters and slice off the seed part) and cut it into thin strips. I misread the recipe at this point so mine ended up in chunks. Pauvre moi.While you’re in the process of seeding, why don’t you take the seeds out of two plum tomatoes (we used roma) and cut them into wedges as well? As a finishing touch, cut 115g/4oz of pineapple into chunks (more if you like the stuff, see my how-to on coring) and slice 2 spring onions or scallions (we used 4 green onions) into thin strips. I set all the veggies in a nice mise en place for the Pie so he’d have everything at hand. In a small bowl, mix together one tablespoon brown sugar with two tablespoons fish sauce and some ground black pepper.Heat two tablespoons oil in a wok or large frying pan. Drop in four cloves of garlic, thinly sliced (or, if you are us, 4 spoonfuls of garlic in a jar). Cook over medium heat until golden, then add the pork and stir-fry for four or five minutes. Slide in the onion slices and toss.
Add your fish sauce mixture and toss over the heat for three or four more minutes.
Drop in your fruits and vegetables and stir-fry for another three to four minutes, until the vegetables are tender.
Spoon into a bowl (we served ours over rice) and garnish with more sliced onions or fresh cilantro if that floats your boat. Serves four.