Pork and vegetable stir fry with ginger and soya
A stunning Asian stir fry that's great for mid-week dinners.
|800 g||pork — schnitzel, sliced|
|30 ml||sunflower oil|
|1||spring onions — bunch|
|1||cabbage — baby|
|125 g||baby corn|
|60 ml||fresh ginger — grated|
|90 ml||soy sauce|
|60 ml||tomato paste|
|15 ml||lemon juice|
|30 ml||brown sugar|
|2||cinnamon — stick|
|salt and freshly ground black pepper|
|60 ml||sesame seeds — toasted|
|rice — jasmine, to serve|
Heat the oil in a wok or a large frying pan. Stir fry the pork strips until browned. Remove from the pot.
Stir fry all the vegetables and ginger for a couple of minutes until al denté. Add the soya sauce, tomato sauce, lemon juice, sugar and cinnamon sticks. Return the meat and mix through.
Season with salt and pepper and simmer for 10 minutes. Serve sprinkled with the toasted sesame seeds with jasmine rice.