I went to the African Market this past weekend and I went with one mission: buy vegetables from a lady called Julia Farmer. I also went to buy a slice of red velvet cake from my friend and fellow blogger Fatma 🙂
Sure enough Julia was there and after indulging in one of her cake pops, I purchased a bunch of an Asian vegetable called purple mizuna.
I was so excited about them, when I got home I immediately went online to look for suitable stir fry recipes. I settled on a chilli pork stir fry with pineapple and mizuna. I used this Taste of home recipe and a BBC Food recipe as a reference and decided I would pair the stir fry with rice rather than noodles. Recipe below.
- 1/2 a can of crushed pineapple or pineapple chunks
- 1/2 a tsp of cayenne pepper
- 2 cups chopped pork
- 2 tsps corn starch
- 3 tbspns of red wine
- 2 tsps of minced garlic
- 1 small chopped onion
- 2 tsps black pepper
- 2 tbspns soy sauce
- 3 tbspns hoisin sauce
- 3 tbspns brown sugar
- 2 tspns grated ginger
- Half a bunch of purple mizuna
- Mix the spices (cayenne pepper, black pepper and any other spices you wish to add) with the wine, soy sauce, brown sugar and hoisin sauce to make a marinade. Pour over the pork and leave to stand while preparing the vegetables.
- Wash and chop the mizuna.
- Remove the pork from the marinade and fry till brown. Add the cornstarch to the remaining marinade.
- Drain the juice from the pineapple (if canned) and place aside.
- After frying the pork, remove from the pan/wok and fry onions, garlic and ginger (or if you’re lazy like me keep it in the pan/wok and add onions, garlic and ginger a minute before the pork is ready)
- Add the remaining marinade and cornstarch followed by the sugar and pork.
- Add the pineapple and cook for a minute or so. If the marinade is too little add a few tablespoons of pineapple juice.
- Add the mizuna last while constantly turning the meat to allow the mizuna to wilt slightly then remove from heat.
- Serve hot with rice or noodles.
I loved every bite of this stir fry!!! If you don’t like chilli then skip the cayenne pepper altogether because it has quite a strong kick! This meal made me miss my time in China last year, the flavor was so typically Asian. I still have tons of mizuna left so I will definitely be making this meal again! Yum!