Chilli pork stir fry with purple mizuna.

???????????????????????????????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 🙂

Red velvet cake with a chocolate filling and cappuccino and cream cheese icing, sinful!
Red velvet cake with a chocolate filling and cappuccino and cream cheese icing, sinful!

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.

Cake pops!
Cake pops!

She advised me to be gentle with them when cooking by steaming them or sauteing them for a minute or less (we Africans have a habit of cooking veggies till they have zero life left in them).???????????????????????????????

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.

Ingredients

  • 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
  • oil
  • 3 tbspns brown sugar
  • 2 tspns grated ginger
  • Half a bunch of purple mizuna

Method

  1. 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.???????????????????????????????
  2. Wash and chop the mizuna.???????????????????????????????
  3. Remove the pork from the marinade and fry till brown. ???????????????????????????????Add the cornstarch to the remaining marinade.
  4. Drain the juice from the pineapple (if canned) and place aside.
  5. 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)???????????????????????????????
  6. Add the remaining marinade and cornstarch followed by the sugar and pork.
  7. Add the pineapple and cook for a minute or so. If the marinade is too little add a few tablespoons of pineapple juice.???????????????????????????????
  8. Add the mizuna last while constantly turning the meat to allow the mizuna to wilt slightly then remove from heat.??????????????????????????????? ???????????????????????????????
  9. 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!???????????????????????????????

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