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
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