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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This meal is cooked very speedily, so whether you have friends turn up unexpectedly or are in need of a delicious, quick meal this is perfect.
2 Tbsp vegetable oil
1 dried chilli
2 small bok choy, thickly sliced or quartered
2 red capsicum, deseeded and finely sliced
1 red onion, very finely sliced
Hot and sour sauce
2 Tbsp sugar
2 tsp cornflour
¼ cup cider vinegar
¼ cup light soy sauce
2 Tbsp sake
To serve
Cooked rice
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
2 Tbsp vegetable oil
1 dried chilli
2 small bok choy, thickly sliced or quartered
2 red capsicum, deseeded and finely sliced
1 red onion, very finely sliced
Hot and sour sauce
2 Tbsp sugar
2 tsp cornflour
¼ cup cider vinegar
¼ cup light soy sauce
2 Tbsp sake
To serve
Cooked rice
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Heat a wok until hot. Add a little of the measured oil and in batches, brown the pork pieces on both sides. Transfer to a plate as you brown.
Lower the heat a little and add remaining oil and chilli. Add the vegetables and stir-fry for 2 minutes. Return the pork slices to the wok and continue to stir-fry for a further 2 minutes.
Combine the hot and sour sauce ingredients and stir into the wok mixing well.
Place in a serving dish and serve hot with steamed rice.
This meal is cooked very speedily, so whether you have friends turn up unexpectedly or are in need of a delicious, quick meal this is perfect.
350g New Zealand pork scotch fillet, cut into very thin pieces
2 Tbsp vegetable oil
1 dried chilli
2 small bok choy, thickly sliced or quartered
2 red capsicum, deseeded and finely sliced
1 red onion, very finely sliced
Hot and sour sauce
2 Tbsp sugar
2 tsp cornflour
¼ cup cider vinegar
¼ cup light soy sauce
2 Tbsp sake
To serve
Cooked rice
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Heat a wok until hot. Add a little of the measured oil and in batches, brown the pork pieces on both sides. Transfer to a plate as you brown.
Lower the heat a little and add remaining oil and chilli. Add the vegetables and stir-fry for 2 minutes. Return the pork slices to the wok and continue to stir-fry for a further 2 minutes.
Combine the hot and sour sauce ingredients and stir into the wok mixing well.
Place in a serving dish and serve hot with steamed rice.
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