radishes Archives

Seafood recipes

Seacuterie board

Leftovers recipes

Sticky pork belly buns

5 minutes

Mediterranean

Fattoush salad

Braai recipes

Sweet-and-sour ribs

2 1⁄2 hours

Apple recipes

Market-style crunchy veg

Beef recipes

Braaied sirloin

15 minutes

Asian recipes

Creamy avocado and trout, coconut rice bowls

10 minutes

Cabbage recipes

Pork chops with braised cabbage and mustard-cheese sauce

30 minutes

Potato recipes

Green potato salad

35 minutes

Halaal recipes

Fattoush salad

Asian recipes

Pork pad Thai

15 minutes

Pork pad Thai

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 T Woolworths peanut oil or stir-fry oil
1 onion, finely chopped
1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and lemongrass
500 g pork mince
2 T soya sauce
1 x 190 ml bottle Woolworths Blue Elephant Thai peanut sauce
400 g Woolworths rice noodles, cooked
4 salad onions, thinly sliced
70 g raw cashew nuts, chopped
basil, for serving
coriander, for serving
200 g pak choi, halved

For the quick cucumber-and-radish pickle, toss:

½ cucumber, thinly sliced
6 radishes, thinly sliced
2 t fish sauce
3 T rice vinegar
1 t Woolworths coconut palm sugar (or brown sugar)

Method

1. Heat the oil in a large frying pan or wok until smoking hot. Add the onion, garlic, ginger, chilli and lemongrass. Fry for 1 minute.

2. Add the pork but don’t stir immediately; let it catch a bit, then stir. Add the soya and peanut sauces – you may need to add a touch of water – then toss in the noodles.

3. Serve the stir-fry with the pickle, salad onions, cashews, basil, coriander and pak choi.

Cook's note: Substitute pork mince with chicken.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Maple syrup-cured salmon

Seacuterie board

Sticky pork belly buns

Fattoush salad

Sweet-and-sour ribs

Market-style crunchy veg

Braaied sirloin

Creamy avocado and trout, coconut rice bowls

Pork chops with braised cabbage and mustard-cheese sauce

Green potato salad

Fattoush salad

Pork pad Thai

Pork pad Thai

Ingredients

Method