Sweet Chilli Pork and Risoni Stir-fry

Serves 4, Prep 10 mins, Cook 10 mins

2017-09-01 -

1½ cups risoni

2 tblsps olive oil

600g pork stir-fry strips

2 carrots, peeled,

halved lengthways,

sliced diagonally

1 red onion, halved,

thinly sliced

1 red capsicum, cut into

thin strips

150g sugar snap peas,

trimmed

½ cup sweet chilli sauce

2 tblsps barbecue sauce

2 tblsps lime juice

½ cup chopped fresh parsley

Lime wedges, to serve

1 Cook risoni according to packet directions. Drain. Cover to keep warm.

2 Heat half the oil in a wok over a high heat. Add pork in two batches. Stir-fry for about 3 minutes, or until browned and almost cooked. Remove.

3 Heat remaining oil in hot wok over a high heat. Add carrots, onion and capsicum. Stir-fry for 3 minutes, or until vegetables are just tender.

4 Return pork to wok with risoni, peas, combined sauces and juice. Stir-fry for about 1 minute, or until hot. Remove from heat. Stir through parsley.

5 Serve with lime wedges.

TIP Any short-cut pasta can be used to replace risoni in this recipe. Cooking time will vary. Chicken, beef or lamb strips can replace pork.