Last night I made a orange pork stir fry with jasmine rice for the first time. I think it came out really nicely, but I do think that next time around I may try 1 or 2 things a little differently, all in all though it was a nice quick dish to do up and an even easier one to wolf down. So if you are looking for something to make tonight, why not try this out. Enjoy.
125 grams snap peas
500 grams pork fillet thinly sliced
1/4 cup light soy sauce
1/3 cup sweet sherry
±2 tablespoons orange juice
2 tablespoons grate orange zest ( I added a bit more and I garnished the dish with it)
± 1 teaspoon cornflower
2 tablespoons peanut oil
1 roughly chopped onion
1 fresh red chili – chopped
1 clove of garlic – crushed
Pour 1 tablespoon of peanut oil into a wok, then fry up the pork in batches, till slightly brown (but cooked). Set aside.
Add the remaining peanut oil and gently fry onion, garlic and chili, until the onion is soft. Then add the snap peas, fry till tender. When that is done throw the pork back in and then add all the sauces. I mixed the orange juice and cornflower together before I poured it in. I think next time around I’m going to add some grated ginger too (when the onion etc ic cooking) and maybe a bit more orange juice.
And then if you are looking for an even EASIER dessert, you have to try this thick and smooth chocolate custard. Yum. I feel like driving home right now to have more.
Drive to Pick ‘n Pay, walk to the dairy section and buy the Pick ‘n Pay brand of chocolate custard that will be found in the dullest of packaging (a brown and beige container), but don’t let that fool you, it’s contents are delicious. Trust me. Ok the next step is and this one is really important – pay for it, decanter into a bowl and discard all evidence that points to it being a ready made custard. Enjoy.