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Quick and Easy Pork Stir-Fry

 

4-6 Servings

  • Approx 750 g pork stir-fry strips
  • olive oil for frying or any other good quality cooking oil
  • 1 onion, finely chopped
  • 1 each green & red sweet peppers, chopped
  • 3 – 4 baby marrows, sliced
  • 450 g sliced mushrooms
  • 2 – 3 carrots, cut into thin strips
  • 15 ml dry or medium dry sherry
  • 15 ml balsamic vinegar
  • 15 ml brown sugar
  • 10 ml cornflour, mixed with a little cold water
  • 15 – 40 ml soy sauce (use according to taste) - cooked noodles for serving

Pat the strips dry with kitchen paper. Heat the oil in a wok or pan and fry the pork strips until golden brown, but not dry. Remove and keep warm.

Stir-fry all the vegetables until cooked, but still fairly crisp. Return pork strips to pan and add the sherry, vinegar, brown sugar and cornflour paste.

Season with soy sauce. Taste and adjust seasoning. Serve hot with noodles.