Foodie Stuff – Thai Pork with Chilli & Basil

Saturday night is takeaway night in our house (and not because of Ant & Dec) It’s our weekend treat after a frenetic week of meal planning, cialis canada prep and cooking to suit little tastes and appetites as well as ours.

This weekend however, discount after eating out twice on Friday (that’s Easter holidays for you) we decided takeaway was off the menu and instead opted for this super tasty, super quick meal which frankly is packed full of flavours, crunch, goodness and is a whole lot better for you, and your budget, than a takeaway. It has lots of chilli so perhaps not one for the kids, but just for the grown ups, in front of the tv when the nippers are in the land of nod.


Pork Stir Fry or lean pork fillet, sliced thinly into strips
Mange-tout, sliced into thin matchsticks
Red pepper, thinly sliced
Spring onion, chopped
Fresh ginger, a thumb sized piece, sliced into thin matchsticks
Two cloves of garlic – crushed
Three red chillies – finely sliced
Light soy sauce, about 3-4 tablespoons depending on your taste
Teaspoon of cornflour
Handful of fresh basil leaves, ripped
One tablespoon of sesame oil
Rice – any kind works, whatever your preference


Cook your rice according to packet instructions. Meanwhile heat sesame oil in a large wok or frying pan over a high heat until hot and slightly smoking. Turn to a medium heat. Add your pork and cook for 3-4 mins until its sealed and starting to turn golden. Add ginger and garlic and fry for one further minute. Add the red pepper, fry for 1-2 mins before then adding the chilli and mange-tout, and frying for another 1-2 minutes. Add the chopped spring onion and stir through. Mix the soy sauce with the cornflour, this creates a nice glossy saucy coating for the dish, and add to the pan, stirring well for a further minute. Finally, add the shredded basil and remove from the heat. Serve over rice, with a wedge of lime to squeeze over for added zing!


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