Name: Honey and soy pork stir-fry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 500 g pork loin or neck; 1 Tbs garlic and ginger paste; 1 fresh chillies chopped; 1/2 cup honey; 1/4 cup soy sauce; 3 Tbs oyster sauce; 2 Tbs oil; 1 onion sliced; 1 cup carrots juilenned; 1 cup broccoli florets or mangetout; 6 baby corn halved; 100 g pak choy baby spinach or cabbage, sliced; 2 tsp cornflour maizena; 200 g noodles Chinese egg; 3 Tbs sesame seeds toasted; 1 handful fresh coriander chopped

Recipe Disclaimer

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Ingredients (16)

500 g	pork — loin or neck
1 Tbs	garlic and ginger paste
1	fresh chillies — chopped
1/2 cup	honey
1/4 cup	soy sauce
3 Tbs	oyster sauce
2 Tbs	oil
1	onion — sliced
1 cup	carrots — juilenned
1 cup	broccoli — florets or mangetout
6	baby corn — halved
100 g	pak choy — baby spinach or cabbage, sliced
2 tsp	cornflour — maizena
200 g	noodles — Chinese egg
3 Tbs	sesame seeds — toasted
1 handful	fresh coriander — chopped

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Method:

Combine the ginger garlic paste, chilli, honey, soy and oyster sauce together. Add the pork strips and allow to marinate for 15 minutes at room temperature.

Heat the oil in a wok and brown the pork strips in portions then remove from the wok (keep the marinade aside for the sauce).

Add more oil if necessary and fry the onion, carrots, broccoli and corn for about 3- 4 minutes. Add pak choy and allow it to wilt
then add the pork strips back to the wok and fry for another 2 minutes or so.

Mix the corn flour and left-over marinade together and slowly add around the sides of the wok stirring all the while until the mixture heats through. The stir fry should look nice and glossy.

Lastly toss through the cooked egg noodles, sesame seeds and coriander. Keep on the heat until heated through.

Serve immediately.

For a variation: replace pork with chicken breasts or prawns. Or add bean sprouts and peanuts for extra texture and flavour.

Reprinted with permission of Bits of Carey. To visit Bits of Carey‘s blog, click here.