Recipes by Barbara Northwood

Lemon honey pork stir fry

Apr 17 01:53pm

Prep Time	Cook Time	Serves
20 mins	5 mins	4

Ingredients

1 / 2 cup plain flour
500g pork stir-fry strips
1 egg white, lightly beaten
3 tblsps vegetable oil
1 red onion, thinly sliced
1 carrot, thinly sliced
1 small yellow capsicum, sliced
1 small red capsicum, sliced
3 green spring onions, sliced
Boiled rice, bok choy and lemon wedges, to serve
Lemon sauce:
2 tblsps cornflour
1 / 4 cup honey
1 tsp finely grated lemon rind
1 / 2 cup lemon juice
1 tsp light soy sauce
2 tblsps dry sherry
1 1 / 2 cups water

1. To make sauce, mix ingredients in a jug. Whisk until smooth.
2. Place flour in a snap-lock bag. Toss pork in egg white in a medium bowl. Transfer pork to bag with flour. Seal and shake until pork is coated. Remove and shake off excess.
3. Heat 2 tblsps of the oil in a hot wok. Add pork, in two batches. Stir-fry until lightly browned and cooked through. Remove and drain on absorbent paper. Cover.
4. Heat remaining oil. Add onion, carrot and capsicums. Stir-fry until tender. Return pork to wok with lemon sauce. Stir until sauce boils and thickens. Stir in spring onions.
5. Serve stir-fry with boiled rice, bok choy and lemon wedges.

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