Peppered Pork Stir-Fry
An Oriental flavoured take on your favourite veggies
Alike curries and casseroles, this is a great way to use up vegetables and tailor your meal to suit your tastes and is bursting with flavour and it's quick and easy to make!
- 500g Diced Pork
- Butternut Squash
- Sweet Potato
- Sugar Snap Peas
- Pak Choi
- 1 teaspoon Chinese Five Spice
- 1 tablespoon Soy Sauce
- 1 teaspoon Ginger
- 1/2-1 teaspoon Chilli Flakes
- 1-2 teaspoons Runny Honey
- 1 tablespoon Oil
- Sesame Seeds
- Noodles or Rice to serve
The list of vegetables are widely used in stir-fry and are here to give you some ideas; however, you can add anything that you wish.
You can also replace pork with chicken, turkey, fish or beef, as well as adapt the spices to your liking.
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
- Season your chosen meat with salt and plenty of black pepper
- Heat your oil in a wok or frying pan on a medium-high heat
- Fry off the meat for a few minutes until browned, stirring or tossing frequently
- Add in your vegetables, starting with any that take a bit longer. (You may want to par boil first so they are partially cooked yet firm). Still stirring frequently
- Add in your spices, keep stirring. You can add extra soy sauce and maybe use 1 teaspoon of cornflour to help thicken it up.
- Allow it to cook for a further few minutes, stirring until you have the consistency you like.
- Serve with some noodles or rice and garnish with some sesame seeds, or chopped spring onions.