Pork and baby marrow stir fry

Under R130

• Serves 4

• Preparation: 25 minutes Cooking time: 20 minutes

• 500g boneless pork cubes (neck or shoulder)

• 15ml sesame oil

• 45ml cornflour

• 5ml vegetable oil

• 2 peppers, sliced or chopped

• 200g baby marrows, sliced • 1 garlic clove, finely chopped

• 2cm fresh ginger, peeled and finely chopped

• 30ml sweet chilli sauce • rice and soy sauce, to serve

1 Mix the pork with the sesame oil and season to taste with salt and pepper. Stir in the cornflour and mix until all the cubes are well coated.

2 Heat the vegetable oil in a large pan until hot and fry the pork until well browned – at least 10 minutes. Keep an eye on it and stir when needed. Add the vegetables, garlic and ginger and stir-fry for another 5 minutes or until the vegetables are just cooked. Add more oil as needed.

3 Lastly, add the chilli sauce and stir through until the meat and vegetables are glossy. Remove from the heat and serve with rice and soy sauce to taste.

Tip Chopped spring onions and cashew nuts are delicious with the stir-fry or stirred through the rice if you want to add oomph.