Welcome to another episode of Friday Night Recipe! (I like to think of an American voice saying that, over a sparkly theme tune)
This is a quick, flavourful dish that takes the very best of convinience products and pairs them with local meat and spices abound. Do let me know if you try it!
Honey and ginger pork stir fry
For the pork:
2 lean pork steaks, rind removed
1 tbsp suflower oil
mild chilli powder
1/2 tsp ground ginger
1 generous tsp honey
For the stir fry:
1tbsp sunflower oil
1 bag of stir fry vegetables
1 garlic clove, grated
mild chilli powder
tamari sauce (the GF version of soy sauce)
1 stem/portion/nest of rice noodles
1) Heat the sunflower oil in a large saucepan to a medium temperature then add the pork. Sauté gently until thoroughly cooked.
2) Meanwhile, heat the other tablespoon of oil in a suitable pan until very hot. Add the onion and stir fry bag mix. Don’t forget to continually stir, or your vegetables will start to stick. After a few minutes, add the garlic and stir to combine.
3) Bring a large pan of water to the boil, add the rice noodles and turn down to a low simmer. They’ll be happy to sit in their bath whilst you’re concentrating on other things.
4) When the pork is cooked, sprinkle over a little mild chilli powder, the ginger and some seasoning. Stir to coat. Add the honey a few minutes before your vegetables are ready. Keep an eye on the pork as your vegetables are cooking, as the sweet honey is liable to burn.
5) When the vegetables are mainly cooked, sprinkle some mild chilli powder (to taste) and the tamari. It shouldn’t need too much seasoning, as the tamari, by its nature, is salty.
6) Drain the rice noodles and add to the vegetables. Stir to combine, then add to your serving bowl. Top with the pork then dig in.
There’s a lot of multi-tasking going on with this recipe, but as long as you’ve prepped before hand and keep your eye on the ball, then this delicious meal will be on the dinner table in no time. Enjoy!
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