Pork Stir Fry with Orange.

Basically just Soy-Orange Pork from an Asian perspective. Same ingredients, but a totally different – and much quicker – method of cooking.

Juice and zest of one orange.
1 tblsp dark soy sauce.
3 tblsp cornflour.
Cayenne pepper to taste.
Salt to taste.
2 cups chicken stock.
¼ cup oil.
300g pork fillet, thinly sliced.
2 cloves garlic, chopped.
½ tsp nutmeg.
½ cup sliced almonds.
2 cups diced mixed vegetables.

Beat the juice, zest, cornflour, cayenne, salt, soy and stock together in a small bowl, beating until all dry ingredients are incorporated. Stir well and set aside. Heat the oil in a pan over a hot flame and add the meat. Stir fry until sealed all over then add the garlic, nutmeg and almonds. Stir fry for another 2-3 minutes until the aroma of the almonds is released then add the juice mixture.

Bring to the boil, stirring continually, until thickened, then cover and reduce the heat to a simmer. Cook for about 10 minutes until the meat is cooked through, then add the mixed vegetables to the pan and stir through thoroughly until. Replace the cover and cook for a further 2-3 minutes and serve immediately over noodles.

Serves: 2.

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