Pork stir-fry

Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes (excluding time for marinating pork)

2 tablespoons Hoi Sin sauce
2cm fresh, grated ginger
2 large cloves garlic, finely chopped
2 teaspoons brown sugar
2 teaspoons reduced salt soy sauce
500g Trim Pork, diced
1 brown onion, chopped
3 peppers (one each of red, green and yellow), chopped
375ml Continental Simply Stock - Chicken Salt Reduced
3 heaped teaspoons of corn flour mixed to a slurry with 2 tablespoons of cold water
2 cups Pam’s Short Grain Rice

Method
1. Place Hoi Sin sauce, ginger, garlic, brown sugar, reduced salt soy sauce and pork in a bowl and mix well until pork is evenly coated.  Cover and place in fridge for at least 30 minutes (overnight if time permits).

2. Heat a non stick pan and add pork.  Stir occasionally over a moderate heat until pork is almost cooked. 

3. Add onion and stir.

4. Add peppers and reduced salt chicken stock.  When stock comes to the boil, slowly add the corn flour and water mixture while stirring (this helps thicken the “sauce” while avoiding lumps).

5. When peppers are “just soft”, remove pan from the heat.

6. Serve with Pam’s Short Grain Rice.

Cost of core ingredients approximately $14.45