Prepare:
Measure out 3tbsp diced frozen onion (or dice half a fresh white onion)
Rinse and cut the roots off 2 spring onions
Dice half an orange bell pepper
Use a vegetable peeler to peel 1 carrot & 1 parsnip. Continue using the peeler to make long ribbon strips of both until you have a half inch diameter portion left. Cut the portions into matchstick sized pieces
Rinse 3 baby sweetcorn and thin slice into small discs
Measure out 2 tbsp frozen garden peas, 2 tbsp cut green frozen beans
Thinly slice 2 chestnut mushrooms
Peel and thinly slice 3 garlic cloves & a thumb nail sized piece of fresh ginger
Mix into a small bowl with 1tbsp soft brown sugar, 1tbsp cider vinegar, 1tbsp chilli infused oil, 1tbsp tomato ketchup.
Cut a palm sized portion of pork loin into long thin strips. Use high heat & 2 tbsp extra virgin rapeseed oil in a wok or deep frying pan. Add the pork and move around in the pan for 3 minutes. Remove from the pan and set aside.
Add the onions, matchstick veg, baby sweetcorn discs and bell pepper to the pan and move veg around for 3 minutes.
Add the carrot and parsnip ribbons and move around the pan for 2 minutes.
Add peas and green beans stirring for 1 minute.
Stir in the vinegar / chilli mix 1 minute.
Add the chestnut mushrooms & 2tbsp cold water stirring for 1 minute.
Return the pork loin to the pan stirring for 1 minute.
Add a lid to the pan, turn the heat off and leave for 2 minutes before serving.
TOMY CHICKEN (NEW JAN 2020 RECIPE)
