Oriental pork and ginger stir fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 450 | grams | Pork fillet; cubed (1lb) |
| 2 | tablespoons | Cornflour |
| 275 | grams | Broccoli; cut into small |
| ; florets (10oz) | ||
| 1 | Red pepper; sliced | |
| 1 | teaspoon | Cornflour |
| 2 | teaspoons | Schwartz Oriental Stir-Fry Seasoning |
| 2 | teaspoons | Schwartz Ground Ginger |
| 1 | tablespoon | Dark brown sugar |
| 2 | tablespoons | Dark soy sauce |
| 2 | tablespoons | Malt vinegar |
| 200 | millilitres | Chicken stock; (7 fl oz) |
| 175 | grams | Beansprouts; (6oz) |
Directions
Heat the oil in a wok or a large frying pan. Toss the pork in 2 tbs cornflour and fry for 4-5 minutes until browned. Add the broccoli and fry for 2-3 minutes and then add the red pepper. Blend together the 1 tsp cornflour, Oriental Stir-Fry Seasoning, Ginger, sugar, soy sauce, vinegar and stock. Add to the pan and bring to the boil, stirring. Stir in the beansprouts and cook for 1-2 minutes.
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