Save to your scrapbook
Thai pork stir-fry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
½ x 300g jar Cooks’ Ingredients Onion Base For Curry
1-2 tbsp frozen Cooks’ Ingredients Spicy Thai Mix
2 red peppers, deseeded and chopped
500g pack essential Waitrose British Pork Mince
1 tsp light brown soft sugar
2 tbsp soy sauce
175ml chicken stock
1 tsp cornflour
Juice of 1 lime
½ x 25g pack basil, torn
1. Fry the onion base and spicy Thai mix for 1 minute in a large non-stick frying pan then add the red pepper. Stir-fry for 2 minutes. Add the pork mince and sugar. Fry over a high heat for 9-10 minutes until the pork is browned all over and starting to caramelise.
2. Pour in the soy sauce and stock then add the cornflour and stir until thickened. Pour in the lime juice and sprinkle with the basil. Serve with noodles or rice.
Typical values per serving:
115mg vitamin C per serving
This recipe was first published in April 2017.