By Guest Chef, Andy Snowling.
This is one of my favourites, my kids enjoy this too. This meal is all in the preparation. Once you have all the ingredients together, which can be done the day before, it doesn’t take very long to cook. This is a winner when you get the kids home from school and have a short turn around before having to get them to their activities.
Serves: 3 adults, as a main course
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: 2 out of 5
Ingredients
- 1tbsp olive oil
- 200g pork fillet, cut into strips
- 2tsp runny honey
- ½ onion, finely sliced
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 150g mange tout, diagonally sliced
- 200g button chestnut mushrooms, left whole
- 200g pak choi, thickly sliced keeping the white and green parts separate
- salt and pepper
- 3tbsp soy sauce
- 1tsp corn flour
- 3tbsp hoisin sauce
- 75g salted cashew nuts
Method
- Heat the oil in a wok or deep frying pan on the hob and stir-fry the pork
- Season and pour over 1tsp of honey
- When browned transfer to a plate to rest
- Add the onion to the pan with a little extra oil if needed
- Pour over the remaining 1tsp of honey
- Allow to cook for a couple of minutes
- Add the peppers, mange tout, mushrooms, white parts of pak choi and toss over a high heat for 4-6 minutes
- Mix together the corn flour and soy sauce
- Add the hoisin sauce and blend together
- Return the pork to the pan
- Add green parts of pak choi, soy mixture and cook for a further 2 minutes
- Check for seasoning
Presentation
- Transfer immediately to a decorated bowl and accompany with a glass of organic mandarin juice
