Oriental Pork

Method

1. Cut pork into thin strips.
2. Fry pork with ginger in a large non-stick frypan or wok that has been generously coated with cooking spray until cooked. Remove onto a plate and leave to one side.
3. Sauté celery, beans, onion, corn and capsicum in frypan and cook 4 to 5 minutes or until vegetables are cooked to your liking.
4. Add stock powder, soy, fish and sweet chilli sauces and peanut butter and blend well.
5. Combine cornflour with evaporated milk and skim milk and coconut essence in a small mixing bowl, then pour into pan, stir continuously until boiling.
6. Add pork back to pan and combine with vegetables until heated through.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen for 2-3 weeks.

Having trouble finding Coconut Essence? It’s available HERE on my website.