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    Stir Fry Pork with Sherry and Ginger Sauce

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    Stir Fry Pork with Sherry and Ginger Sauce

    Serves: 4


    • 40g grated root ginger
    • 4tbsp soy sauce
    • 4tbsp sherry
    • 1tbsp worcestershire sauce
    • 1tbsp olive oil
    • 1 x 312g stir-fry British pork
    • 5 shallots
    • 3 courgettes
    • 2 red peppers
    • 1 celery heart
    • Serve with rice, or noodles


    1. Mix the juice from about 40g grated root ginger, 2tbsp soy sauce, 4tbsp sherry, 1tbsp Worcestershire sauce and 1tbsp olive oil together in a bowl. Heat the oil in a wok or large frying pan over a high heat. Add 1 x 312g pack Waitrose Stir Fry British Pork turning constantly for 7-8 minutes or until thoroughly cooked. Remove the pork and keep warm but retain the juices in the pan.
    2. Put 5 shallots, peeled and finely sliced, into the pan and cook for2-3 minutes until soft.
    3. Add 3 medium courgettes, sliced, 2 red peppers, deseeded and cut into strips, 1 head celery hearts, sliced into 2.5cm pieces and the sauce. Cook for no more than 5 minutes or until the vegetables are beginning to soften.
    4. Return the pork to the pan and mix thoroughly. Serve immediately with boiled rice or noodles.

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