Another superfast delight from the pages of Olive magazine. This was the first time I’d worked with a fennel bulb, having enjoyed the potent seeds for a long time. But the satisfying almost lemony crunch of the fennel means I’ll be coming back for more.
Pork, chorizo and fennel stir-fry:
2 pork escalopes, cut into bitey pieces
100g chorizo, diced
1 fennel bulb, finely sliced
1 red onion, finely sliced
Handful of green beans, halved
Zest and juice of 1 lemon
200ml vegetable stock
100ml white wine
Dried onion to serve
- Fry chorizo in a hot pan until darkening at the edges and releasing its oil. Remove from the pan.
- Fry the pork with the zest in the same pan until white all over, seasoning as you go. Add a splash of wine, lemon juice, the fennel and onion and fry until the latter are tender.
- Add green beans, stock and chorizo and cook for a few minutes until the beans are done to your liking.
- Serve with crispy onion on top.