Chunky veg n pork stir fry

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A 3rd recipe using 4tbsp of the sauce from Basa fillet in squash sauce or use a shop bought piri piri sauce.

 

Prepare:

Cut a portion of medallion pork into long quarter inch strips

In bowl 1:

Half a turnip and peel 1” around the turnip. Discard the peel and continue cutting rounds from the turnip to make thin ribbons.

Rinse, top and tail 3 long green beans and cut each into 2 pieces.

Cut 3 peel closed mushrooms into halves.

Cut 1” round of aubergine, rinse and cut into half inch cubes.

Cut 1” round from a red cabbage, rinse and shred.

Rinse and rough chop 2 large florets from a head of broccoli

In bowl 2:

Grate into a small bowl – 3 garlic cloves and a thumb sized piece of fresh ginger then top with half tsp sea salt and black pepper.

In bowl 3:

Place a handful of dried egg noodles into a bowl and cover with boiling water for 5 minutes.

In bowl 4:

3 dashes of tabasco sauce, 1 dash of Worcestershire sauce, 4tbsp of sauce retained from my recipe or use shop bought piri piri sauce.

Using high heat and fry pan or wok add 1tsbp rapeseed oil. After 1 minute add the pork and stir for 2 minutes. Remove the pork and set aside for now.

Add the contents of bowl 1 and keep stirring for 2 minutes. Add the contents of bowl 2 and  return the pork then stir for 1 minute.

Drain the noodles from bowl 3 and add to the wok along with the contents of bowl 4. Stir for 1 minute, add a lid and leave for 1 minute. Serve on a bed of rinsed spinach and rocket leaves.
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