PORK STIR FRY
2 tbsp oil
2 garlic cloves, finely chopped (we used garlic in a jar, 1tsp for each clove)
1 tsp grated fresh root ginger (we used ginger in a jar, 1 tsp)
1 chilli, deseeded and finely chopped. (Either wear gloves when you do this, or cover your hands with veg oil before and wash off afterwards. These methods prevent you being left with chilli on your hands, which you can then get in your eyes or whatever.)
1 red pepper, cored, deseeded and cut into strips.
3 carrots, cut into strips
1 large onion, sliced
250g pork, cut into cubes
1 courgettes, sliced
1 small broccoli head, divided into florets
2 tbsp soy sauce
2tbsp orange juice
1 tsp tomato puree
1 tsp vinegar
1 tsp brown sugar.
1. Prepare your vegetables.
2. Here you can see some extra leaves. That's because I decided to add Pak Choi as well, because there was some reduced in the supermarket.
3. If you can get it, just chop the root end off, cut the firm part into smaller pieces and leave the green leafy parts fairly whole.
4. Heat the oil in a wok or large frying pan.
5. Add the garlic, ginger and chilli. I also added the pak choi firmer pieces here. You only want to soften and warm these, not brown them.
6. Add in the pepper, carrots, onion and pork.
7. Stir fry over a medium to high heat for about 5 minutes.
8. Then add the courgettes and the broccoli. We also added the leaves of the pak choi here.
9. Mix the sauce ingredients together and stir into the stir fry. Allow to bubble a little and toss the vegetables in the sauce to coat.
10. Serve with noodles or rice. When I took the photos for this recipe we were using microwave rice. Not the cheapest option at supermarket prices, at all, but very reasonable in stores such as home bargains.