Publications
- 15ml - oil
- 500g - pork stir-fry strips
- 1bunch - spring onions, chopped
- 1cloves - garlic, chopped
- 30ml - sesame seeds
- 1 - tin red kidney beans, drained
- ½ - cucumber, peeled and chopped
- 200g - cherry tomatoes, chopped
- ahandful - fresh coriander
- 4–6 - toasted tortillas
- - sriracha chilli sauce and mayonnaise to serve
Tip: Use your toaster to toast the tortillas.
1 Heat the oil in a pan, add the pork and fry for a couple of minutes until it starts to colour. Add the spring onions and garlic and fry for another couple of minutes. Sprinkle with the sesame seeds, add salt and pepper to taste, and fry until golden brown. Be careful not to overcook the pork; it will become tough. Add the beans and warm through. Remove from heat.
2 Mix the cucumber, coriander and tomatoes.
3 Spread each toasted tortilla half with a little mayonnaise, followed by a spoonful of salad and then a helping of pork and beans. Finish with a drizzle of sriracha chilli sauce.
Know your cut: Pork Stir-fry strips
You can’t beat the value and versatility of a quick pork stir-fry, especially with crunchy veggies and Asian flavours in the sauce. Pork stir-fry strips are cut on demand, just ask your butcher. They’re almost always cut from the leg; ask the butchery staff to cut the strips against the grain of the meat for an easy-to-chew end result.
