Name: Soy pork stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 cup light soy sauce; 1/4 cup vegetable stock; 2 teaspoon asian chilli and garlic paste; 2 tablespoon vegetable or peanut oil; 400 gram pork fillet, thinly sliced; 1 medium red capsicum, thinly sliced; 250 gram green beans, topped, halved; 1 tablespoon grated fresh ginger; 2 teaspoon cornflour; 6 green onions, cut into 2cm lengths; 3 cup cooked long-grain white rice, to serve

Ingredients

1/4 cup light soy sauce

1/4 cup vegetable stock

2 teaspoon asian chilli and garlic paste

2 tablespoon vegetable or peanut oil

400 gram pork fillet, thinly sliced

1 medium red capsicum, thinly sliced

250 gram green beans, topped, halved

1 tablespoon grated fresh ginger

2 teaspoon cornflour

6 green onions, cut into 2cm lengths

3 cup cooked long-grain white rice, to serve

Method

1.Whisk soy sauce, stock and chilli paste in a jug. Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry pork, in batches, for 1-2 minutes or until seared. Transfer to a heatproof plate.

2.Heat remaining oil in wok. Stir-fry capsicum, beans and ginger for 2-3 minutes or until just tender. Sauce mixture stir-fry for 2 minutes.

3.Blend cornflour with 2 tablespoons water. Add pork, meet juices and cornflour mixture to wok; stir-fry 1-2 minutes or until sauce boils thickens. Remove from heat. Add toss to combine. Spoon rice bowls. Top with stir-fry.

Use sliced boned pork shoulder chops instead of pork fillet, if liked. You can use any green vegetable, such as broccoli or sliced zucchini, instead of beans. Try adding a dash of sherry. You’ll need to cook about 1 cup rice to make 3 cups cooked.
Note

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Ingredients

Method

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