Pork with Water Chestnuts and Peppers recipe
ingredients
1 tbsp polyunsaturated oil
1 onion, chopped finely
1 red pepper, de-seeded and chopped
425 g lean pork tenderloin, cut into 5 cm thin strips
125 g canned water chestnuts, drained and chopped
1 dried red chilli
1 tsp cornflour
1 tsp soy sauce
1 tbsp medium-dry sherry
freshly ground black pepper
1 onion, chopped finely
1 red pepper, de-seeded and chopped
425 g lean pork tenderloin, cut into 5 cm thin strips
125 g canned water chestnuts, drained and chopped
1 dried red chilli
1 tsp cornflour
1 tsp soy sauce
1 tbsp medium-dry sherry
freshly ground black pepper
method
1. Heat the oil in a wok or large non-stick frying-pan, add the onion and the red pepper and stir-fry over a high heat for 3 minutes.
2. Add the pork and stir-fry for a further 3 minutes.
3. Add the water chestnuts and whole chilli, and cook for 2 minutes.
4. Blend the cornflour with the soy sauce, sherry and pepper to taste, and stir it into the pork mixture. Stir-fry for a further 2 minutes.
5. Remove the chilli before serving with rice.
2. Add the pork and stir-fry for a further 3 minutes.
3. Add the water chestnuts and whole chilli, and cook for 2 minutes.
4. Blend the cornflour with the soy sauce, sherry and pepper to taste, and stir it into the pork mixture. Stir-fry for a further 2 minutes.
5. Remove the chilli before serving with rice.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
