This quick and easy stir fry recipe makes the perfect midweek dinner. It'll take you 30 minutes from fridge to plate.
Course Main Course
Cuisine Chinese
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6
Author Skint Chef
Ingredients
1tablespoonginger
1tablespoongarlic powder
½cupchicken stock
2tablespoonsoy sauce
1tablespoonrice vinegar* see notes
3teaspoonsesame seed oil
2tablespoonhoney
2tablespooncorn flour
2tablespoonwater
800gpork fillet cut into strips
600gcooked noodles
3spring onions
2red peppers
2garlic cloves
1broccoli head
3carrots
handful mange tout
handful fine beans
bunch pea shoots
2radishes
1pak choi
1lime
Instructions
To make the stir fry sauce, mix the cornflour with the water and stir to make a thickening agent.
In a non-stick saucepan, add chicken stock, soy sauce, rice vinegar, 2 teaspoon sesame seed oil, honey, ginger and garlic powder. Heat on medium and bring to boil slowly, stirring constantly and slowly. Add the cornflour thickening agent a little at a time to required consistency. (We like our sauce quite runny so used 1.5 tablespoons of thickening agent). Turn to a very low heat and leave simmering gently.
Add 1 teaspoon sesame seed oil in large wok or pan, add the pork and cook on a high heat. Once browned set to one side in a separate dish.
In the same pan add the carrot, pepper, spring onion, garlic and radish, then stir fry on a high heat for 4 minutes.
Add fine beans, broccoli, mange tout, pea shoots, pak choi and stir fry for another 3 minutes.
Add the pork back to the pan, stir in the sauce and noodles and heat through until hot. Squeeze the lime on top, serve and enjoy!
Notes
Don't rush out and buy rice vinegar if you don't have any!You can substitute rice vinegar with white wine vinegar/apple cider vinegar, mixed with a bit of sugar. Aim for a 4:1 ratio.