Like most chefs the lead up to Christmas is a busy one so it is hard to make time to post recipes, let alone take photographs of the dish hoping that one turns out good enough to post.  The added pressure is trying to do a photo shoot in the late afternoon when every one knows food looks better in natural day light.  However, this is an adaptation of one of my newspaper recipes from 2006. I love the contrast of the baby corn against the green chilli and peanut sauce.  You’ll learn my little hack of how to get the best flavour out of baby corn. And why not try making the little ribbons of fried parsnips and carrots add a little elegant finish to the dish.

Ingredients serves 2-3 
300g (10oz) Pork fillet (tenderloin)
1 pack of medium stir-fry noodles
1 dessertspoon of chopped ginger
1 dessertspoon of chopped garlic
1 green chilli thinly sliced
½ large red pepper de-seeded and sliced thinly
1 small Pak choi thinly sliced
150ml chicken stock
3tbsp crunchy peanut butter
1/3 tin coconut milk
1 dessertspoon of chopped coriander
1 pack baby corn
1/2 teaspoon sugar
2 tbsp vegetable oil
1 tsp fish sauce
1 peeled Carrot (optional garnish)*
1 peeled Parsnip (optional garnish)*

1. Trim off any fat or sinew from the pork fillet, then cut the pork into thick matchstick size pieces and refrigerate.
2. Half fill a small non stick saucepan with water, add half teaspoon of sugar and bring to a boil and cook the baby corn for 2-3 minutes and then cool down in cold water, drain and reserve.
3. *If you wish to make the deep fried carrot and parsnip garnish this is how :  Use a sharp peeler and cut long ribbons of carrot and parsnip, keeping them separate.  Spread the ribbons out on paper towel and sprinkle lightly with salt to draw the moisture out. Cover with a second layer of paper towel.  Deep fry first the parsnip moving the ribbons around to stop them sticking together. Remove from the oil as soon as the parsnips begin to get a hint of brown and drain on paper towel. Repeat the process with the carrot ribbons and remember you want the carrot to keep orange rather than brown. The ribbons will crisp up further as they drain.
4. Heat a non-stick wok on a medium heat, then add the oil, garlic, ginger and stir for one minute.  Add the pork and continue to move the ingredients around the wok to prevent the ginger and garlic from burning.  Cook the pork until it is lightly browned then pour the mixture into a large bowl.
5. Wipe out the wok, then return to the heat add the remaining 1 Tbsp oil and now stir fry the red pepper, green chilli and pak choi for 2 minutes and then add the pork, chicken stock, peanut butter and coconut milk, and fish sauce and bring to a low simmer and stir well.
6. Turn the heat low add the baby corn, chopped coriander and the wok noodles. Continue to heat until the noodles are hot and then serve.

Chef’s Tips
I used pork fillet because it is very lean and it cooks quickly though you could substitute a different cut of pork such a loin….though you must cook this longer because it’s a tougher cut of meat.  Any left over deep fried vegetable ribbons can make a deliciously morish snack. When buying coconut milk look for brands that have a high coconut content and not too much in the way of thickening agents. A good brand will look quite solid when you open it, rather than emulsified into a thick soup like consistency.  I sometimes shake the tin to get an idea of the thickness before I buy.