Wok-fried Pork Fillet with Ginger & Mushrooms

Prep time 10 minutes Cook time 10 minutes

Serves 4 people



  • 400g pork fillet, sliced finely
  • 120g ginger, peeled
  • 1 tablespoon sesame oil
  • 2 long green chillies, seeded
  • 12 cloves garlic, finely sliced
  • juice of 4 limes
  • ½ cup peanut oil
  • 1 tablespoon fish sauce
  • 1 tablespoon dark palm sugar
  • 1 bunch coriander leaves
  • 8 eschalots, finely sliced
  • 4 long red chilies, seeded and finely diced
  • 2 punnet mushrooms
  • 1 cup daikon or celery, finely sliced
  • 2 carrots, finely sliced
  • 2 cups baby kale leaves or spinach
  • ½ bunch Thai basil leaves
  • ¼ bunch Vietnamese mint leaves
  • rice noodles, to serve


  1. 1.
    Place the pork fillet in a bowl. Finely grate half the ginger and mix in with the sesame oil. Set aside to marinate. Place the green chillies, 4 cloves garlic, lime juice, half the peanut oil, fish sauce, palm sugar and half the coriander in a blender, then purée until smooth. Set aside.
  2. 2.
    Cut the remaining ginger into fine batons. Pour half the remaining peanut oil in a wok over a high heat and fry the eschalots, ginger, remaining garlic, red chillies, mushrooms, daikon and carrots for 2 minutes, until just aromatic. Set aside.
  3. 3.
    Pour in the remaining peanut oil, then fry the pork fillet for 4 minutes, tossing well, until just cooked. return the mushrooms mixture, cook for 1 minutes, then pour in the reserved dressing and kale leaves. Mix in the herbs, then serve over noodles.