About this recipe:Control the chilli and you control the heat in this pork and vegetable stir-fry. Cubes of marinated pork are cooked quickly with ginger, carrots and mange-tout, and then flavoured with lime juice, soy, vinegar and sesame oil. Add chilli oil to taste.
2 tablespoons soy sauce
1 tablespoon cornflour
1 tablespoon water
500g (1 1/4 lb) pork fillet, cubed
1 lime, juiced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 teaspoon cornflour
3 teaspoons dark sesame oil
1 tablespoon groundnut oil
3 teaspoons minced fresh root ginger
2 green chillies, chopped
1 carrot, julienned
75g (3 oz) mange-tout or sugar snap peas, julienned
1 dessertspoon chilli oil
1/2 bunch spring onions, chopped
50g (2 oz) finely chopped peanuts
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Method Prep:45min › Cook:15min › Ready in:1hr
In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornflour and water. Mix all together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornflour and sesame oil. Mix together and set aside.
Remove pork and marinade from refrigerator. In a large frying pan or wok, heat groundnut oil until hot. Stir in ginger and chillies and stir-fry for 1 minute. Then stir in pork with marinade, carrots and mange-tout and stir-fry for 6 to 8 minutes or until pork is tender.
Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in chilli oil, spring onions and peanuts. Serve!