STIR FRIED PORK WITH LEMONGRASS by Neil Perry of the Rockpool Group Serves 6 Preparation Time: 10 Minutes Cooking Time: 6 Minutes Ingredients 120ml vegetable oil 600-900g pork strips 300g diced stir fry vegetables – snow peas, red capsicum, Chinese greens, shallots, mint or whatever your preference * * * Lemongrass and Ginger Paste 75g fresh peeled lemongrass, stems 20g palm sugar 40g peeled, sliced, fresh ginger 10g freshly squeezed lemon juice 5g turmeric powder 35g vegetable oil 20g toasted desiccated coconut salt to taste Method Blend all the ingredients to a smooth paste then fry in the vegetable oil and season with salt to taste. Stirfry the pork and lemongrass paste for 3 minutes. Add vegetables and fry a further 3 minutes, until all is cooked through. Add mint. Serve with steamed jasmine rice.
SWEET CHILLI PORK WITH TOFU Serves 4 Preparation Time: 15 minutes Cooking Time: 10 minutes Ingredients 500g pork stirfry strips 400g stirfry vegetables such as mushrooms broccoli, cauliflower and carrots, sliced 2 tbsp peanut oil 2 cloves garlic, crushed 100g firm tofu, diced 1 onion, chopped 3 spring onions, sliced * * * Sauce 3 tbsp salt reduced soy sauce 2 tsp cornflour 1 tbsp chilli bean paste or chilli sauce to taste ½ cup salt reduced chicken stock 2 tsp brown sugar Method Gather all equipment and prepared ingredients. Wash rice and steam. Mix all sauce ingredients together. Heat wok or frypan until hot. Add a drizzle of oil, stirfry garlic until fragrant. Stirfry pork in 1-2 batches for a minute and removed. Add a little oil, stirfry onions and vegetables for 30 seconds until hot but still crisp. Return pork. Push pork and vegetables to the side, mix and add sauce mixture, stir and bring to simmer. Mix through tofu. Taste, sprinkle with spring onions and serve with steamed rice.
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