Mandarin Stir-fry
Nutritional breakdown
| Energy: | 210 Kcals |
| Protein: | 14.4g |
| Total carbohydrate: | 12.9g |
| Of which sugars: | 10.6g |
| Total fat: | 11.3g |
| Of which saturates: | 2.4g |
| Fibre: | 1.4g |
| Salt: | 1.6g |
Ingredients
Marinade:
1½ tbsp soy sauce
1tbsp rice wine vinegar
1 clove garlic, crushed
1tsp sesame oil
1tsp cornflour
225g (8oz) boneless pork
2 tsp vegetable oil
225g (8oz) DOLE Mandarins in syrup (out of a 695g jar) drained
2tsp vegetable oil
110g (4oz) sugar snap peas
½ red pepper, diced
2 spring onions, chopped
Sauce:
2tbsp chicken stock
1 ½ tsp dry sherry
1 ½ tsp soy sauce
½ tsp fresh ginger, grated
½ tsp cornflour
1½ tbsp sesame seeds, toasted
Instructions
For the marinade mix together the soy sauce, vinegar, garlic, sesame oil and cornflour. Toss the pork in the marinade, cover and refrigerate for 30 minutes.
Heat wok over high heat, add the vegetable oil and stir fry the pork until cooked. Remove from the pan and keep to one side.
Heat wok and add the vegetable oil and stir fry most of the mandarins (keeping some for garnish) the sugar snaps, red pepper and onion for 3 minutes.
Mix together the stock, sherry, soy sauce, ginger and cornflour with the meat and add to the vegetables. Heat gently until the sauce thickens. Serve garnished with remaining mandarins and sesame seeds.
