Sweet n’ sour stir-fry

6-8 servings Prep: 20 mins, Cooking: 20 mins
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This is a delicious way to eat your daily quota of vegetables. Vary the ingredients to suit your family’s tastes.

By Hope Malau August 14 2017
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Ingredients (19)

125 ml wine — white
45 ml soy sauce
25 ml tomato paste
30 ml brown sugar
50 ml sesame oil
3 cloves garlic — cloves, finely chopped
15 ml fresh ginger — finely chopped
4 bunch spring onions — finely chopped
600 g pork — cut into strips
salt and freshly ground black pepper
1 red pepper — sliced
1 yellow pepper — cut into strips
125 g broccoli — broken into florets
75 g peas — fresh
200 g baby corn
15 ml cornflour
30 ml water
500 g noodles — egg
30 g mixed bean sprouts
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1 Mix all the sauce ingredients

2 Heat 15 ml (1 T) of the sesame oil in a wok or pan and fry the garlic, ginger and spring onions over high heat for a few minutes. Remove from the pan.

3 Heat another 20 ml (4 t) of the sesame oil. Stir-fry the meat strips in batches until brown.

4  Season with salt and freshly ground black pepper and remove from the pan.

5 Heat the remaining 15 ml (1 T) oil and stir-fry the vegetables for a few minutes or until

glossy but still crisp.

6 Return the spring onion mixture and pork strips to the pan and pour over the sauce. Heat for 1 minute.

7 Blend the cornflour and water to make a paste and add it to the sauce in the pan. Boil for a few minutes or until the sauce thickens slightly.

8 Meanwhile cook the noodles until soft and drain.

9 Serve topped with the stir-fry. Garnish with the bean sprouts.

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