Plum pork stir-fry recipe from South African Stone Fruit
Give a classic stir-fry a fruity boost! By adding plums to a plum pork stir-fry you’re adding a nutritious (and yummy) boost to your immune system.
Plum Pork Stir-Fry
Ingredients
- 6 South African plums
- 2 nests of dried gluten-free noodles
- 1 juice of a small orange
- 1 tsp cornflour
- 2 tbsp sweet chilli sauce
- 2 tbsp gluten-free hoisin sauce
- 2 tbsp vegetable oil
- 300 g lean pork loin steaks, cut into strips
- a bunch of spring onions, trimmed and sliced
- 1 large carrot, peeled, cut into matchstick strips
- 1 yellow pepper, deseeded and cut into matchstick strips
- 1 large garlic clove, peeled, crushed
- 2 tsp finely grated fresh root ginger
- salt and freshly ground black pepper
Instructions
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Halve, pit and slice the plums. Set aside. Put the noodles into a heatproof bowl, then cover with boiling water and leave to stand for 10 minutes. Mix together the orange juice, cornflour, sweet chilli sauce and hoisin sauce.
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Heat the vegetable oil in a wok or large frying pan. Add the pork strips and stir fry over a high heat for 3-4 minutes, until browned. Add the spring onions, carrot and pepper along with the garlic and ginger. Stir fry for 3-4 more minutes.
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Add the plums and stir fry for 2 more minutes. Drain the noodles and add to the wok or frying pan. Give the orange juice mixture a good stir, then add it to the pan, stirring and tossing together for a few seconds until slightly thickened. Season to taste.
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Share between 4 warmed bowls or plates and serve at once.
As featured in the December 2019 issue of Gluten-Free Heaven magazine
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