Sweet n' sour stir-fry

By admin
05 February 2016

This is a delicious way to eat your daily quota of vegetables. Vary the ingredients to suit your family’s tastes.

This is a delicious way to eat your daily quota of vegetables. Vary the ingredients to suit your family’s tastes.

Serves 6-8 Preparation time: 20 min Cooking time: 20 min

SAUCE

  • 125 ml (½ c) white wine
  • 45 ml (3 T) soy sauce
  • 25 ml (5 t) tomato paste
  • 30 ml (2 T) brown sugar

STIR-FRY

  • 50 ml sesame oil
  • 3 cloves garlic, finely chopped
  • 15 ml (1 T) finely chopped ginger
  • 4 spring onions, finely chopped
  • 600 g pork strips
  • salt and freshly ground pepper
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 125 g broccoli, broken into florets
  • 75 g peas
  • 200 g baby corn
  • 15 ml (1 T) cornflour
  • 30 ml (2 T) water
  • 500 g egg noodles
  • 30 g bean sprouts

1 Mix all the sauce ingredients

2 Heat 15 ml (1 T) of the sesame oil in a wok or pan and fry the garlic, ginger and spring onions over high heat for a few minutes. Remove from the pan.

3 Heat another 20 ml (4 t) of the sesame oil. Stir-fry the meat strips in batches until brown.

4  Season with salt and freshly ground black pepper and remove from the pan.

5 Heat the remaining 15 ml (1 T) oil and stir-fry the vegetables for a few minutes or until

glossy but still crisp.

6 Return the spring onion mixture and pork strips to the pan and pour over the sauce. Heat for 1 minute.

7 Blend the cornflour and water to make a paste and add it to the sauce in the pan. Boil for a few minutes or until the sauce thickens slightly.

8 Meanwhile cook the noodles until soft and drain.

9 Serve topped with the stir-fry. Garnish with the bean sprouts.

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