FreeFrom Stir-fried tuna with belly pork
This seems a strange combination but it is not that unusual in Chinese cooking – and this dish has distinctly Chinese overtones. The tuna has a sufficiently robust texture and flavour to work well with the pork.
1 tbsp tamari
Mix together the tamari, oyster sauce and red wine vinegar and use it to marinate the tuna matchsticks for 30 minutes to an hour.
To cook, heat the oil in a wok or large, open frying pan and add the ginger, garlic, onion and cayenne. Fry briskly but without burning for 2–3 minutes then add the diced belly pork and continue to fry briskly until the pork is colouring and crisping slightly.
Serve with plenty of rice.
Serves 4 – per portion
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