600g pork fillet, cut into thin strips
15ml (1tbsp) sunflower oil
2 carrots, peeled and cut into matchsticks
250ml (1 cup) broccoli florets
4-6 baby onions, quartered and separated into shells
30ml (2tbsp) sherry
Marinade
15ml (1tsp) wine vinegar
15ml (1tsp) goldlen syrup
30ml (2tsp) soy sauce
15ml (1tsp) sunflower oil
2 cloves garlic, crushed
1 knob ginger, grated
2ml (1/2tsp) chilli paste
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Marinade: combine all ingredients in a glass or porcelain bowl. Add strips of meat and mix well to coat. Cover and marinate overnight, refrigerated. Heat a little oil in a nonstick frying pan and stir-fry small batches of meat over a high heat to seal in juices. Remove and reserve. Reduce heat and add remaining oil to pan, then gently stir-fry vegetables for 2-3 minutes or until well coloured. Return meat to pan. Mix gently, pour over sherry and cover. Simmer for 5 minutes. Serve on a bed of ribbon noodles or rice, or with potato cakes.
SERVES 4 - 6
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