Serves: 4 Prep time: 15 mins Cook time: 15 mins INGREDIENTS
3 - 4 marinated pork chops from butcher
2 tablespoon vegetable oil
2 spring onions, washed and sliced
1 chilli, sliced
1 carrot, peeled and sliced
1 large zucchini, sliced
1 capsicum, cut into strips
1/2 Onion, sliced
1 teaspoon garlic, grated
1 teaspoon ginger, grated
1 tablespoon water
SAUCE MIX
4 tablespoon Oyster Sauce
2 tablespoons water
1 tablespoon premium soy sauce
1 tablespoon rice wine
1 tablespoon sugar
1 tablespoon pure sesame oil
1 tablespoon freshly ground black pepper
METHOD
1. Heat a large wok until hot then add the
vegetable oil and marinated pork chops.
Cook for a couple of minutes on each side
until nicely browned.
2. Remove from pan and set aside. When
slightly cooled, cut into bite sized pieces
with kitchen shears.
3. Reheat the wok and add a bit more oil,
add the carrots, capsicum, and stir fry for
a minute or two. Stirring often.
4. Add the onion, spring onion, ginger, garlic
and chilli and stir fry with the rest of the
vegetables, add a splash of water and fry
for 2-3 mins more.
5. Add the oyster sauce mix and combine
with all the ingredients, fry for another 2-3
mins.
6. Add a little water to make it a little saucier.
Stir in the cooked pork and cooking juices,
heat through for 1 minute. Remove from
the heat.
Pork Chops with Stir Fry Vegetables in Oyster Sauce
Serves: 6 Prep time: 15 mins Cooking time: 20 mins INGREDIENTS
1 tablespoon extra-virgin olive oil
½ Yellow capsicum cut into chunky pieces
½ Red capsicum cut into chunky pieces
1 Eggplant, peeled and cubed
1 Zucchini, sliced into rounds
1 Onion, sliced
2 Cloves garlic, sliced thinly
¾ Tin tomatoes, chopped
Salt and pepper
½ Cup mixed herbs, oregano, thyme, parsley and
rosemary
500g penne pasta
Parmesan cheese, grated
METHOD
1. Heat oil in a heavy frying pan; add capsicums, zucchini and eggplant and fry on high heat for a few minutes. Add more oil if required, now add the onion and garlic and cook until golden in colour.
2. Push vegetables to one side and add chopped tomatoes, salt, pepper, and herbs. Bring tomatoes to the boil; stir through the vegetables making sure they are incorporated.
3. Simmer for at least 15 minutes a thick consistency is achieved.
4. Cook pasta according to packet directions, drain and serve with ratatouille and lots of parmesan cheese
Pasta with Ratatouille