Honey-nut pork stir-fry

Recipe from: 7/1/2003 12:00:00 AM

Ingredients 15
Servings 4
Time 40 minutes

Ingredients

  • 375
    ml
    chicken stock
  • 70
    ml
    honey
  • 60
    ml
    dark soya sauce
  • 10
    ml
    vinegar
  • 20
    ml
    cornflour
  • 225
    g
    instant noodles
  • 40
    ml
    peanut or sunflower oil
  • 300
    g
    pork fillet, sliced into strips
  • 1
    onion, sliced
  • 3
    cloves garlic, crushed
  • 5
    ml
    fresh ginger, grated (or half the amount, dried)
  • 3
    carrots, julienned
  • 1
    red or green pepper, julienned
  • 500
    ml
    cabbage, shredded
  • 125
    ml
    roasted cashews or peanuts
 

Method

20 minutes
 
Mix stock, honey, soya sauce, vinegar and cornflour in a jug.
Cover noodles with boiling water and drain when tender.
Heat a large (to prevent overcrowding) wok or heavy-based frying pan over high heat for three to five minutes.
Add half the oil and the pork strips.
Stir-fry until brown.
Remove from the wok and set aside.
Add remaining oil to the wok, followed by the onion.
Sauté for two minutes, add the garlic and ginger, and stir-fry for one minute.
Add the carrots, peppers and cabbage and stir-fry for about five minutes until tender but still crisp.
Pour in the contents of the jug and stir until thickened.
Return the meat to the wok along with the drained noodles.
Stir until heated through, sprinkle with nuts and serve immediately.
 

Read more on: pork  |  stir-fry
 

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