|8||hard taco shells|
|800 g||pork strips|
|salt and black pepper — to taste|
|1||onion — thinly sliced|
|2||garlic cloves — finely chopped|
|3||carrots — peeled and cut into very thin strips|
|4||baby marrows — trimmed and cut into thin wheels|
|1/2 punnet||baby corn — halved lengthwise|
|1/2 packet||baby spinach|
|15 ml||soy sauce|
|30-45 ml||sweet and sour sauce — or sweet chilli sauce|
|60 ml||peanuts — untoasted and roughly chopped|
|15 ml||fresh parsley — finely chopped|
Preheat oven to 120°C.
Place the tacos, uncovered, in a serving dish in the oven to warm up.
Heat the oil in a wok or heavy-based frying pan and stir-fry the pork strips until just cooked. Season lightly with salt and pepper and place them in an oven dish. Cover it with foil and keep warm in the oven.
Add the onion, garlic and carrots into the same pan with a splash of hot water. Stir-fry until the carrots are just cooked and still crunchy. Add the baby marrows, corn and spinach and stir-fry over medium-high heat until the corn is barely cooked. Add the soy sauce and sweet and sour sauce.
Remove the tacos from the oven and place spoonfuls of the stir-fried pork mixture in each taco.
Top with the peanuts and chopped parsley before serving.
When bok choi is in season, replace the baby spinach with bok choi or pak choi.