| 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.
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