Pork & Peaches

This recipe is a cross between sweet & sour and a stir fry and used up some of the 'end of the week' veggies  in the fridge.

Pork & Peaches - serves 4

4 Pork Loin steaks
2 tbsp Olive Oil
1 Garlic Clove, crushed
2 Carrots, sliced thinly lengthways
1 green & 1 yellow pepper, de-seeded and sliced
1 red onion, sliced
1 tsp of mixed herbs
1 tin of sliced peaches in light syrup
1 tbsp dark soy sauce
2 tbsp Cider vinegar
3 tsp cornflour, mixed with a little water to a paste

• Griddle the pork steaks for 2-3 minutes on each side to give them some colour, then remove from heat & set aside
• Heat the olive oil in a large pan and add the garlic
• Add the carrots and fry over a low heat for around 10 minutes
• Add the onion, peppers and herbs and fry for a further 2-3 minutes
• Drain the peaches and mix the juice with the soy sauce, vinegar and cornflour paste
• Add to the pan and stir well
• Add the pork loin on top of the vegetables and put the lid on, leave over a low heat for approx. 10 minutes
• Stir in the sliced peaches and heat for 5 minutes before serving on a bed of noodles