Now, I promise I'm not on the good food mag pay roll- but have just done a pork stir fry recipe from feb issue and it was very good and very quick. Not anything out of the ordinary I would have thought, but the quantities were good and it used green peppers-always a winner I think. Quantities for two people - I doubled up
250g pork tenderloin
2 Cloves garlic finely chopped
Thumb sized piece ginger finely chopped
100g mange tout
1 green pepper
2tsp cornflour
1 tbsp soy sauce
1tbsp runny honey
1 tbsp water
2 nests medium egg noodles
Chop pork into bite sized pieces
Mix water and cornflour, add soy and honey.
Heat oil in wok. Brown meat two mins. Add pepper, ginger, garlic and mange tout. Cook two mins more. Turn down heat add sauce. Cook til sauce thickened and bubbling. Serve with noodles and sprinkle with sesame seeds.