I find a stir fry is a great end of week meal to use up all your vegies before you head back to the Farmers Markets. Pork fillet is great for a stir fry as it cooks quickly so makes this dish really easy to throw together quickly.
- 2 Free Range Pasture Fed Pork Fillets
- 2 tbsp red curry paste
- 1 large red onion
- 2 tbsp fresh ginger, grated
- 2-3 garlic cloves, grated
- 1/4 cup Tamari
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 200g snow peas, topped and tailed and cut into 3
- 1 red capsicum, thinly sliced
- 1 carrot, julienne
- 150g Shiitake Mushrooms, halved
- 1 handful of spinach (for extra goodness)
- 1 packet rice noodles
- 2 tbsp fresh coriander, finely chopped (make sure you cut both the leaves and stems – don’t waste the stems)
- Boil kettle and when done, place rice noodles in heatproof bowl and cover with boiling water for 5 minutes then drain well.
- Heat oil in wok and stir fry pork fillet in small batches until browned. Set aside.
- Add onion, garlic, ginger and curry paste to wok and stir fry until onion softens and curry paste is fragrant.
- Add all vegetables and stir fry until spinach wilts. This will ensure your other vegies stay crispy and crunchy.
- Return pork to wok, add sauces and noodles and mix until heated through.
- Mix through coriander and serve immediately.
Feel free to throw in whatever vegies you have left in the fridge.