Sticky pork stir-fry is a lovely change from your usual stir-fry recipe as it’s full of heat and with so many different veg it’s colourful, delicious and has a bit of a kick! If you’re cooking for kids, you might want to leave the Sriracha out (it does add a really fab flavour, but it might be a bit much for little mouths!). Chopping your own veg is so much better than buying the pre-packaged stir-fry packets, but if you’re really short on time, you can use those too. A stir-fry is great because they’re usually inexpensive, quick and really delicious and a fab way to get some of your 5-a-day in your diet, as there’s a big variety of veg in them. You can just as easily make this recipe with rice instead, if you prefer. The good thing is, you can throw in any extra veg you might have in the fridge that you want to use – get creative!
- ½tbsp sunflower oil
- 1 pork fillet (about 425g), roughly chopped
- Zest and juice 2 limes
- 50g brown sugar
- 2½tbsp dark soy sauce
- 1-3tsp Sriracha or chilli sauce
- 250g mixed mushrooms, cut into bite-sized chunks
- 125g baby corn
- 1 large red pepper, sliced
- 2 medium carrots, peeled and cut into thick matchsticks
- 300g ready-cooked noodles
- 1tsp sesame oil
Heat half the oil in a wok set over a medium heat. Brown the pork on all sides and set aside. Remove from the heat and wipe the wok with kitchen towel to remove any grease.
In a small bowl, mix the lime zest and juice, sugar, soy and Sriracha. Pour into the wok and bring to a boil and bubble for 1 minute to help it thicken, then pour back into the bowl.
Add the rest of the oil to the pan and cook the veg for 3 minutes before adding the pork back to the pan. Add the noodles, sesame oil and sauce, mix well and heat for 3 minutes or until cooked through.
Video of the Week
You can buy classic Huy Fong Sriracha Hot Sauce from Sainsbury's or try the tangy Heinz variety