Sweet 'n sour stirfry

By admin
27 September 2010

SAUCE

125 ml white wine

45 ml soy sauce

25 ml tomato paste

30 ml brown sugar

15 ml cornflour

30 ml water

STIR-FRY

50 ml sesame oil

3 clove garlic, finely chopped

15 ml ginger, finely chopped

4 spring onions, finely chopped

600 g pork strips

salt and freshly ground black pepper

1 red pepper, sliced into strips

1 yellow pepper, sliced into strips

125 g broccoli, broken into florets

75 g peas

200 g baby corn

500 g egg noodles

30 g bean sprouts

SAUCE

Mix all the sauce ingredients except the cornflour and water.

STIR-FRY

Heat 15 ml 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 and heat another 20 ml of the sesame oil.

Stir-fry the meat strips in batches until brown.

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

Heat the remaining oil and stir-fry the vegetables for a few minutes or until glossy but still crisp.

Return the onion mixture and pork strips to the pan and pour over the sauce.

Heat for 1 minute.

Blend the corn flour 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.

Meanwhile cook the noodles until soft, drain and serve with the stirfry.

Garnish with bean sprouts.

Find Love!

Men
Women