About this recipe:Control the chilli and you control the heat in this pork and vegetable stir-fry. Cubes of marinated pork are cooked quickly with ginger, carrots and snowpeas, and then flavoured with lime juice, soya sauce, vinegar and sesame oil. Add chilli oil to taste.
3 tablespoons (45ml) soya sauce
1 tablespoon cornflour
1 tablespoon (15ml) water
500g pork fillet, cut into cubes
Juice of 1 lime
2 tablespoons (30ml) rice vinegar
1 teaspoon cornflour
3 teaspoons (45ml) dark sesame oil
1 tablespoon (15ml) vegetable oil
3 teaspoons grated fresh ginger root
2 green chillies, chopped
1 carrot, peeled and cut into thin strips
100g snowpeas, trimmed and cut into strips (or any green vegetable)
1-2 teaspoons (5-10ml) chilli oil
1/2 bunch spring onions, trimmed and chopped
60g (1/2 cup) finely chopped peanuts
Directions Prep:45min › Cook:15min › Ready in:1hr
In a medium bowl, combine 2 tablespoons (30ml) soy sauce, cornflour and water. Mix together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
In a small bowl combine the lime juice, remaining soy sauce, rice vinegar, cornflour and sesame oil. Mix together and set aside.
Remove pork and marinade from refrigerator. In a large frying pan or wok, heat choice of oil until hot. Stir fry ginger and chillies for 1 minute.
Add pork with marinade, carrots and snowpeas and stir-fry over high heat for 6 to 8 minutes or until pork is tender.
Pour in the lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in chilli oil, spring onions and peanuts. Serve with cooked rice or noodles.