Honey Pepper & Ginger Pork Stir-Fry With Veggie Noodles
With this quick and easy Honey-Pepper & Ginger Pork Stir-Fry, you never have to compromise on flavour even on the busiest of nights. Ready in just 20 minutes this healthy dinner is a winner!
20 minutes
Easy
2
What you’ll need
- 450g Three Aussie Farmers Pork Scotch Fillet in Honey Pepper Glaze
- 1 Tbsp. ginger
- 2 garlic cloves, minced
- 1 large red chilli, thinly sliced
- 2 Tbsp. soy sauce
- 3 tsp. sesame oil
- 250g zucchini, spiralised
- 250g beetroot, spiralised
- 4 green spring onion, cut into 5cm lengths
- Handful of Thai basil leaves
How to make it
- Slice the pork into thing bite site pieces. Place in a bowl with the ginger, garlic, chilli, soy sauce and 1 tsp. of sesame oil. Stir well to coat and place in the fridge to marinate.
- In a frying pan, heat 1 tsp. of sesame oil and cook the spiralised vegetables along with the spring onions for around 5 minutes until tender.
- Heat another tsp. of sesame oil in the pan then fry the pork for a few minutes on each side until browned and cooked through.
- Return the cooked veggies to the pan and stir through to combine.
- Serve topped with Thai basil leaves.
