| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Schwartz, Schwartz1 | 4 | servings | |
INGREDIENTS
| 1 | tb | Oil |
| 450 | g | Pork fillet; cubed (1lb) |
| 2 | tb | Cornflour |
| 275 | g | Broccoli; cut into small |
| ; florets (10oz) | ||
| 1 | Red pepper; sliced | |
| 1 | ts | Cornflour |
| 2 | ts | Schwartz Oriental Stir-Fry Seasoning |
| 2 | ts | Schwartz Ground Ginger |
| 1 | tb | Dark brown sugar |
| 2 | tb | Dark soy sauce |
| 2 | tb | Malt vinegar |
| 200 | ml | Chicken stock; (7 fl oz) |
| 175 | g | Beansprouts; (6oz) |
INSTRUCTIONS
Heat the oil in a wok or a large frying pan. Toss the pork in 2 tbs cornflour and fry for 4-5 minutes until browned. Add the broccoli and fry for 2-3 minutes and then add the red pepper. Blend together the 1 tsp cornflour, Oriental Stir-Fry Seasoning, Ginger, sugar, soy sauce, vinegar and stock. Add to the pan and bring to the boil, stirring. Stir in the beansprouts and cook for 1-2 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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