Honey + Pork Stir fry

Oct 6, 2017 | 1 comment

Honey + Pork Stir fry

Ingredients:

  • 500 g Bannatyne’s Pork Stir fry
  • 1 Tbs garlic and ginger paste
  • 1 Chilli- chopped (if you don’t want it too hot, take seeds out)
  • 60ml Raw honey add 2 Tbs warm water
  • 50ml soy sauce
  • 2 Tbs coconut oil
  • 1 onion- sliced
  • 100g Carrots- julienned
  • 50g Mange tout
  • 100g Baby spinach
  • 100g Cabbage – shredded
  • 2 tsp corn flour
  • 150 g Fettuccine noodles- cooked until al dente and refreshed in cold water (optional)
  • 3 Tbs sesame seeds- toasted in a dry pan
  • 1 handful fresh coriander- roughly chopped

Method:

Combine the ginger garlic paste, chilli, honey and soy together. Add the pork strips and allow to marinate for 15 minutes at room temperature.

Heat the oil in a wok and brown the pork strips in portions then remove from the wok (keep the marinade aside for the sauce).

Add more oil if necessary and fry the onion, add all other veg (except baby spinach) cook for about 3- 4 minutes. Add Baby Spinach and allow it to wilt, then add the pork strips back to the wok and fry for another 2 minutes or so.

Mix the corn flour and left-over marinade together and slowly add around the sides of the wok stirring all the while until the mixture heats through. The stir fry should look nice and glossy.

Lastly toss through the cooked Fettuccine, if using as well as the sesame seeds and coriander. Keep on the heat until heated through.

Serve immediately.

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1 Comment

  1. Honey & Pork stir fry was delicious

    Reply

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