Pork and Ginger Stir fry
(Original recipe makes 4 servings)
2-3 tablespoons vegetable or peanut oil
400g Pork Fillet, cut into cubes or strips
2 tablespoons julienned fresh ginger
3 red shallots, thinly sliced
2 cloves garlic, chopped
2 tablespoons oyster sauce
(or use 1 pack Julienne Chopped vegetables)
1 cup chopped broccoli
1 cup sliced red bell pepper
1 cup sliced carrots
1 cup sliced cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup snow peas
4 spring onions chopped
1/2 cup water
3 tablespoons soy sauce
3 tablespoons fish sauce
2 tablespoons palm sugar or a sprinkle of brown sugar
3 tablespoons lime juice
3 tablespoons chopped fresh coriander leaves
Heat half the oil in a wok or large heavy skillet.
Add pork, in batches and stir-fry for 10 minutes. Remove and keep warm.
Heat the remaining oil, add the ginger and shallots and stir fry until the shallots are tender.
Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini and green onions and stir-fry for 6 to 8 minutes.
In a small bowl, mix together water, soy sauce, fish sauce, lime juice.
Stir into vegetables, and cook for 1 to 2 minutes. Stir in the coriander and heat for 1 minute.
Serve with Basmati Rice