RECIPES OF SINGAPORE

Ingredients

300 gm

150 gm

200 gm

5 tbsp

1/2 tsp

1/2 tsp

1 tbsp

1 tbsp

1/2 bunch

Pork
Mange tout (trimmed)
Green pak choi
Hoisin sauce
Fresh red chilli (chopped)
Fresh garlic (chopped)
Mitsukan seasoned rice vinegar dressing
Light soy sauce

Spring onions

1. Mix the hoisin sauce, chilli, garlic, vinegar and soy sauce in a bowl

2. Cut the pork into strips and add to the mix, cover and leave to marinate in the fridge for at least 15 minutes

3. Heat a wok to smoking point, then add the marinated pork and stir-fry over a high heat for 2-3 minutes

4. Top and tail the spring onions (keep some green bits for later) and slice diagonally, top and tail the mange tout and add to the wok with the spring onions and stir-fry for a further 2-3 minutes, or until the pork is thoroughly cooked

5. Halve and finely chop the pak choi and stir into the pork mixture and allow to wilt slightly then serve straight away garnished with spring onion