Spicy pork and baby corn stir-fry

    Spicy pork and baby corn stir-fry

    29saves
    40min


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    About this recipe: A spicy stir-fry with subtle curry flavours. It's quick to cook, includes a range of colourful vegetables and uses straight-to-wok noodles for ease of cooking.

    Ingredients
    Serves: 4 

    • 2 tbsp vegetable oil
    • 350g lean boneless pork, cut into thin strips
    • 1 tsp ground turmeric
    • 1 tbsp ground coriander
    • 50g fresh root ginger, peeled and cut into thin strips
    • 2 garlic cloves, crushed
    • 2 green peppers, deseeded and cut into thin strips
    • 300g baby corn, halved lengthways
    • 6 spring onions, sliced diagonally
    • 4 tbsp dry or medium sherry
    • 4 tbsp chicken or vegetable stock
    • 2 tbsp light soy sauce
    • 300g bean sprouts
    • 300g straight-to-wok noodles
    • 4 tbsp roughly chopped fresh coriander

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat 1 tbsp of the oil in a large frying pan or wok. Add the pork and stir-fry for 5 minutes over a high heat. Reduce the heat, sprinkle in the turmeric and ground coriander and continue to stir-fry for 2 minutes. Transfer the meat to a plate and set aside.
    2. Pour the remaining oil into the pan and add the ginger, garlic, peppers, corn and spring onions. Stir-fry for 5 minutes, then return the meat to the pan with any juices on the plate. Stir-fry the meat and vegetables together so they are well mixed.
    3. Pour in the sherry, stock and soy sauce, then reduce the heat and simmer for 5 minutes. Add the bean sprouts and noodles, cook for 2 more minutes, then sprinkle over the fresh coriander. Stir and serve immediately, straight from the pan.

    variations

    Good-quality curry powder or a curry paste can be used instead of turmeric and coriander. Add 2–3 tsp powder or paste to the meat in step 1. * Chicken, turkey or lamb fillet may be used instead of the pork. Ready-cut, stir-fry pork saves time if you're in a hurry. * For a vegetarian curry, instead of the meat, stir-fry 200g unsalted, unroasted cashew nuts over a medium heat for 2 minutes until golden. Remove to a plate, continue with the recipe, then toss them into the pan with the vegetables and noodles at the end of cooking. * A 170g can of bamboo shoots, drained, would make a handy alternative to baby corn.

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