Ingredients

Method

• 500 g pork stroganoff
• 2 T grape-seed, peanut or sunflower oil, for stir-frying
• 1 bunch spring onions, thinly sliced
• 2 cloves garlic, finely chopped
• 1 chunk fresh ginger, grated
• 65 g Tenderstem broccoli tips, split lengthways
• 65 g baby sweetcorn, whole or split lengthways
• 125 g mangetout, trimmed
• 200 g fresh pineapple chunks
• ½ cup vegetable stock
• ¼ cup orange juice
• 1 t honey
• 2 T soy sauce, plus extra for serving
• 1 T sesame oil, plus extra for serving
• Toasted sesame seeds, for sprinkling
• A handful of fresh coriander leaves, for garnishing
• Steamed jasmine rice, for serving
• For the marinade, mix together:
• 1 T cornflour
• 1 T soy sauce
• 1 T sesame oil
• 1 T dry sherry

Method

Ingredients

Marinate the pork while preparing the remaining ingredients.
Heat a wok or wide frying pan until very hot. Add half the grapeseed, peanut or sunflower oil, and, when hot, add the pork, reserving the marinade. Stir then leave for a few minutes to fry before stirring again until browned. Remove and return to the marinade. If necessary, wipe the pan before drizzling with the remaining oil.
Add the onion, garlic and ginger, and cook, stirring, for a few seconds before adding the vegetables. Stir well.
Add the remaining ingredients, including the pork and marinade, and simmer, stirring, until the vegetables are tender-crisp and the meat just cooked, but still moist.
Sprinkle with the sesame seeds and coriander leaves, and serve with hot jasmine rice and extra soy sauce, with sesame oil for drizzling.
Cook’s tip: Use beef strips instead of pork, if preferred.
Per serving: 2314.3 kJ, 33.1 g protein, 25.3 g fat, 45.5 g carbs