INGREDIENTS

INSTRUCTIONS

Finely slice the pork, stir with the sesame oil and allow to marinate for a
few minutes, while the rest of the dish is being prepared.
Cut flesh of capsicums into thin strips*.
Slice leek into thin rings.
Have all other ingredients standing by because once cooking begins you
shouldn't need to leave the stove.
In a frying pan or wok over high heat put half the oil and quickly stir fry
the pork strips, a few at a time until they just change colour then remove
to a warm place. Continue until all pork is cooked.
Stir fry capsicum strips for a minute or so, reserving some for garnish.
Remove from pan.
Cook leek for a minute or so, adding a little more oil if it starts to
stick.
Now, with the leek still in the pan, add chilli, lemon juice, tomato paste,
lemon rind, stock and peanut butter. Mix well.
Add pork and capsicum, reduce heat and allow to simmer for a couple of
minutes to allow pork to finish cooking.
Serve with rice and garnish with strips of capsicum, peanuts and chopped
fresh basil or coriander leaves.
*Note: If your knives are blunt, cut capsicum strips from the inside out.
Leftover potential: May be eaten cold as an acceptable salad.
Converted by MC_Buster.
Per serving: 47 Calories (kcal); 4g Total Fat; (78% calories from fat); 1g
Protein; 2g Carbohydrate; 0mg Cholesterol; 97mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“I don’t know why some people change churches; what difference does it make which one you stay home from?”