michelle picker cooks

This Korean style stir-fry is spicy and sweet. The Korean ingredients are available at most Asian food stores.

In a food processor combine a peeled and cored pear with 4 minced cloves of garlic, a minced knob of ginger, ¼ of a cup of Korean chilli paste, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of sugar, 1 tablespoon of Korean chilli powder and 1 tablespoon of mirin or sake. Marinate 600g (1 lb 5 oz) of finely sliced lean pork in this mixture with 4 finely sliced spring onions for 2 hours if possible. Meanwhile slice ¼ of a small cabbage, 1 carrot and one large brown onion. When you’re ready to cook heat a wok over high heat. Add vegetable oil and fry first the carrot and cabbage for a few minutes, then the onion for a further minute before adding the pork and marinade. Continue to cook until the pork is cooked through. Serve with steamed rice.