Name: Gingered pork with vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 700 gram (1½ pounds) pork strips; 10 centimetre (4-inch) piece fresh ginger (50g), grated; 1/4 cup coarsely chopped fresh coriander (cilantro); 2 tablespoon rice vinegar; 2 tablespoon peanut oil; 400 gram (12½ ounces) packaged fresh stir-fry vegetables; 2 tablespoon light soy sauce; 150 gram (4½ ounces) baby spinach leaves; 3 cup (240g) bean sprouts; 1/2 cup loosely packed fresh coriander leaves (cilantro), extra

Ingredients

700 gram (1½ pounds) pork strips

10 centimetre (4-inch) piece fresh ginger (50g), grated

1/4 cup coarsely chopped fresh coriander (cilantro)

2 tablespoon rice vinegar

2 tablespoon peanut oil

400 gram (12½ ounces) packaged fresh stir-fry vegetables

2 tablespoon light soy sauce

150 gram (4½ ounces) baby spinach leaves

3 cup (240g) bean sprouts

1/2 cup loosely packed fresh coriander leaves (cilantro), extra

Method

1.Combine pork in a medium bowl with ginger, chopped coriander and vinegar. Cover; refrigerate 1 hour.

2.Heat half the oil in a wok; stir-fry pork mixture, in batches, until pork is cooked through. Remove from wok.

3.Heat remaining oil in wok; stir-fry vegetables until just tender; remove from wok. Return pork to wok with sauce; stir-fry until hot. Return cooked vegetables to wok with spinach, sprouts and extra coriander; stir-fry until spinach just wilts.

For a more intense flavour, marinate the pork for 3 hours or overnight.
Note

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Ingredients

Method

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