Stir Fried Pork With Vegetables

Ingredients
250g Pork Fillet (thinly sliced)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot (cut into slices diagonally)
1 Green Pepper (de seeded and chopped into bite size chunks)
175g Mixed Salad Leaves (shredded)
1 Spring Onion (cut to the same size as everything else)
1/2 Teaspoon Dried Ginger
1 Teaspoon Salt
3 Tablespoons Vegetable or Pork Stock (water will do)
4 Tablespoons Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Slotted Spoon
1 Wok
1 Spatula

The Good Bit

1. In one of the mixing bowls mix together the pork strips, 1/2 of the sugar, 1/2 the soy sauce, the sherry, corn flour and water mixture, mix well and set aside in the fridge whilst you prepare the rest.
2. Get the oil warm in the wok then drop in the pork and stir fry over a high heat for a minute to seal in the flavours then remove with the slotted spoon. Chuck in the vegetables and ginger and stir fry for 2 minutes.
3. Add in the salt, the rest of the sugar and soy sauce along with the stock, bring to the boil, stirring well then serve.
   

Serves 4

Pork and Cider

Ingredients
2 Apples (cut into 8 wedges)
4 Pork Chops
2 Sprigs Fresh Sage
200ml Crème Fraiche
200ml Dry Cider
1 Tablespoon Redcurrant Jelly
A Splash of Oil
Vegetables (to serve, so your choice)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Plate (for the chops)
Tin Foil

The Good Bit

1. Heat the oil in the pan then toss in the apples, cook for 3-4 minutes each side until golden, take out and set aside. Next drop in the chops, season with salt and pepper, cooking until bottom is golden before turning to brown the other side.
2. Add in the sage and cider, bring to a low boil and simmer for 15 minutes. When the pork is cooked through, remove from the pan and cover with tin foil.
3. Stir in the redcurrant jelly until it is all dissolved then spoon in the crème fraiche and apples, heat through and season to taste.
4. Serve a pork chop per plate, if there are any juices remaining add them to the cider sauce, pour this and the apples over the chops and serve with vegetables.
   

Serves 4