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Friday, October 28, 2016

Pork & Apple Stir-Fry

Ingredients

  • 750g 100% NZ Trim Pork - cut for stir-fry*
  • 2 tbsp Japanese cooking rice wine
  • 1 tbsp white vinegar
  • 1 tsp coriander seed - roughly smashed under the flat edge of a knife
  • 1 tsp ground black pepper
  • 3 tbsp wholemeal flour
  • 1x medium onion - cut in half and then into fine strips
  • 1x red capsicum - cut length wise and then into fine 30mm strips
  • 2x apple Granny Smith or similar - cored & thinly sliced - leave skin on for extra colour and flavour
  • 1x garlic clove - smashed flat under knife blade
  • 2 tbsp canola oil

*Schnitzel and fillet are ideal __pork cuts for stir-frying

Method

Step 1

  • Make the sauce mix by combining the cooking wine, vinegar and ground coriander in a small container.
  • Mix the black pepper and wholemeal flour in a clean plastic bag.
  • Add the __pork and shake the bag so the meat is evenly coated.

Step 2

  • Heat 1 tbsp canola oil in a hot electric fry pan.
  • Add the coated meat, stirring constantly, until it is crisp and browned - about 3 minutes.
  • Transfer to a bowl with a slotted spoon.

Step 3

  • Add 1 tbsp canola oil to a hot wok. Add the onions and stir-fry for 2 minutes.
  • Add the sliced capsicum, apple slices and garlic.
  • Stir-fry for a further 2 minutes, then add the sauce mix. Return the pork to the mixture, stir until well mixed and heated through.
  • Serve over rice or udon noodles.

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