Chilli pork and pumpkin stir-fry
500 g, Japanese variety, cut into 1cm thick pieces
trimmed pork medallion steak
480 g, (Buy 600g) fat trimmed, thinly sliced
2 medium, sliced
1 cup(s), cut into 7cm lengths
2 clove(s), finely chopped
1 tbs, finely grated
fresh red chilli
1 whole, thinly sliced
salt reduced chicken stock
¼ cup(s), (60ml)
2 tbs, chopped
- Heat a wok over medium-high heat. Add half the oil and heat for 20 seconds. Stir-fry pumpkin, in batches, for 5 minutes or until golden and tender. Transfer to a plate.
- Reheat wok over medium-high heat. Add 1 teaspoon remaining oil and heat for 20 seconds. Stir-fry pork, in batches, for 3 minutes or browned. Transfer to a plate.
- Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry carrot, beans, garlic, ginger and chilli for 3 minutes or until softened. Add stock, tamari, pumpkin and pork and stir-fry until heated through. Serve sprinkled with chervil