| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Polyunsaturated oil |
| 1 |
|
Onion; chopped finely |
| 1 |
|
Red pepper; de-seeded and |
|
|
; chopped |
| 425 |
g |
Lean pork tenderloin; cut into 5 cm (2 |
|
|
; inch) thin strips |
|
|
; (14oz) |
| 125 |
g |
Canned water chestnuts; drained and chopped |
|
|
; (4oz) |
| 1 |
|
Dried red chilli |
| 1 |
ts |
Cornflour |
| 1 |
ts |
Soy sauce |
| 1 |
tb |
Medium-dry sherry |
|
|
Pepper |
INSTRUCTIONS
Heat the oil in a wok or large non-stick frying-pan, add the onion and the
red pepper and stir-fry over a high heat for 3 minutes.
Add the pork and stir-fry for a further 3 minutes.
Add the water chestnuts and whole chilli, and cook for 2 minutes.
Blend the cornflour with the soy sauce, sherry and pepper to taste, and
stir it into the pork mixture. Stir-fry for a further 2 minutes.
Remove the chilli before serving with rice.
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