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Pork & crunchy vegetable stir fry
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300g pack British Pork Stir Fry Strips
2 tbsp cornflour
2 tbsp sunflower oil
200g cucumber, peeled, deseeded and cut into thin strips
1 red onion, finely sliced
1 red pepper, deseeded and cut into thin strips
2 cloves garlic, grated
1cm piece fresh ginger, finely grated
1 tbsp dark soy sauce
1 tbsp sweet chilli sauce
Handful of fresh coriander, roughly chopped, to serve
1. Toss the pork strips in the cornflour to coat evenly. Add in 1 tbsp of cold water and rub with your hands until the meat is covered in the paste.
2. Warm a wok over a high heat until very hot. Add the oil and pork then stir fry for 4-5 minutes, until cooked through and evenly coloured. Remove the pork with a slotted spoon and set aside. Add the cucumber, onion and pepper and cook for 2 minutes. Then add the garlic, ginger and beansprouts and cook for another minute.
3. Remove the wok from the heat and return the pork to the pan with 2 tbsp of cold water, the soy sauce and sweet chilli sauce. Scatter over the coriander, then serve.
Cook’s tipAlso delicious using beef stir fry strips.
Typical values per serving: