Ingredients
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3 tablespoons coconut oil
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250 grams Irish Pork tenderloin, very thinly sliced into strips
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2 teaspoons red chilli paste
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1 red pepper, thinly sliced
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1/2 butternut squash, thinly diced
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1 onion, sliced
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1 centimeter piece ginger, chopped
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2 garlic cloves, crushed
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1 red chilli, thinly sliced
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1 bunch spring onions, sliced
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2 tablespoons honey
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2 tablespoons soy sauce or tamari sauce
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2 tablespoons fresh single cream
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4 tablespoons natural yogurt to serve
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To serve boil rice or egg noddle -optional
Directions
- Have all your vegetables and meat sliced and ready to cook.
- Heat the oil in a large wok, over very high heat until smoking hot, then add the coconut oil and the pork and fry for two minutes until golden and crisp.
- Add the chilli paste and vegetables to the pan.
- Stir-fry for one to two minutes to soften. Add the honey, soy sauce and cream. Bring to the boil and cover with lid for two extra minutes.
- Remove from the heat and serve immediately with boiled rice and a spoon of natural yogurt..
