TOP 5 WAYS WITH TOMATO

VIETNAMESE SWEET & SOUR PORK

SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 2169kj

1 tbsp peanut oil 500g pork scotch fillet, thinly sliced

¹⁄ cup rice wine vinegar 3

2 tbsp caster sugar

2 tbsp light soy sauce

1 tbsp fish sauce

4 green onions, thinly sliced

1 tbsp grated ginger

2 garlic cloves, crushed

4 roma tomatoes, chopped

150g sugar snap peas, trimmed

1 carrot, cut into matchsticks

½ cup fresh coriander leaves

1½ cups jasmine rice, cooked following packet instructions

1 In a wok or large frying pan, heat oil on high. Stir-fry pork, in 2 batches, 1-2 mins each batch until golden and just cooked through. Transfer to a plate.

2 In a jug, whisk vinegar, sugar, soy sauce and fish sauce until sugar dissolves.

3 In same hot wok, stir-fry onion, ginger and garlic 30 secs until onion is tender. Add sauce mixture. Simmer 2-3 mins until thickened slightly.

4 Return pork to wok with tomato, peas, carrot and half the coriander. Stir-fry 1-2 mins until heated through.

5 Serve on a bed or steamed rice, sprinkled with remaining coriander leaves.