Bits of Carey

I don’t know about you, but this week I’m feeling and witnessing alot of negative energy that I do not enjoy nor entertain. So in the spirit of keeping things light and not taking yourself too seriously, I give you my pork stir fry recipe. It is a winner, winner, piggy dinner! xx

Honey and soy pork Stir fry
Serves: 4
Prep time: 10 minutes
Cooking time: +- 12 minutes

500 g pork loin or neck cut into thick strips
1 T garlic and ginger paste
1 chilli, chopped(if you don’t want it too hot, take seeds
out)
1/2 cup honey
1/4 cup soy sauce
3 T oyster sauce

2 T cooking oil
1 onion, sliced
1 cup julienned carrots
1 cup brocolli florets or mangetout
6 baby corns, halved lengthways
100 g pak choy (chinese cabbage), baby spinach or sliced cabbage
2 t corn flour

200g chinese egg noodles, cooked until aldente and refreshed
in cold water
3 T sesame seeds, toasted in a dry pan
handful of fresh coriander, roughly chopped

Combine the paste, chilli, honey, soy and oyster sauce
together. Add the pork strips and allow to marinate for 15 minutes at room
temperature.

Heat the oil in a wok and brown the pork strips(keep the
marinade aside for the sauce) in portions then remove from the wok.

Add more oil if necessary and fry the onion, carrots,
broccoli and corn for about 3- 4 minutes. Add pak choy and allow it to wilt
then add the pork strips back to the wok and fry for another 2 minutes or so.

Mix the corn flour and left over marinade together and
slowly add around the sides of the wok stirring all the while until the mixture
heats through. The stir fry should look nice and glossy.

Lastly toss through the cooked egg noodles, sesame seeds and
coriander. Keep on the heat until heated through.

Serve immediately!

TIPS:
For a variation, replace pork with chicken breasts or prawns.
I love using pork neck for this recipe, so succulent and tender.
Add bean sprouts and peanuts for extra texture and flavour.