Chilli-plum stir fry

This Asian inspired stir fry is packed with vegetables and delicious flavours that you can cook in a flash.

Serves: 4
Coooking time: 12 minutes

Ingredients

200g packet Chang’s egg noodles*
500g lean pork loin medallions, thinly sliced*
2 garlic cloves, crushed
1½ tablespoons Crisco peanut oil*
1 brown onion, cut into wedges
1 large red capsicum, chopped
2 cups Birds Eye stir fry Thaistyle frozen vegetables*
1 cup shredded red cabbage
2 tablespoons sweet chilli sauce
¹⁄³ cup plum sauce

To make this meal even healthier use Tick approved ingredients.
*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

Instructions

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 minutes or until tender. Using a fork, separate noodles. Drain.

2. Meanwhile, combine pork, garlic and 2 teaspoons oil in a glass or ceramic bowl.

3. Heat half the oil in a wok over medium-high heat. Stir fry pork, in batches, until browned. Transfer to a bowl.

4. Heat remaining oil in wok. Stir fry onion, capsicum and vegetable mixture for 3 to 5 minutes or until almost tender. Return pork to wok. Add cabbage, sweet chilli sauce and plum sauce. Stir fry for 2 minutes or until heated through. Serve with noodles.

Last Modified : 16/08/2010 10:16 PM