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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