Pork and veggie stir-fry with peanuts and crispy tacos

SA Pork
6 servings Prep: 15 mins, Cooking: 15 mins
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Who doesn’t love a quick and crunchy pork-loaded bite? The peanuts in this easy stir-fry can easily be replaced with almond slivers. Brought to you by SA Pork.

By Independent Contributor August 05 2022
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Ingredients (14)

8 hard taco shells
25 ml oil
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
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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.

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