A simple, beautiful & flavourful stir-fry that can be whipped up in no time! Charred green pepper and baby marrows are tossed through sliced cabbage and served with glossy vermicelli noodles. Finished off with divine sticky pork strips. Does it get any better?
Glorious Green Pork Stir-fry
Glorious Green Pork Stir-fry
with charred baby marrow, green pepper & rice vermicelli noodles
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Cabbage
- Dried Chilli Flakes
- Green Bell Pepper
- Green Bell Peppers
- Pork Neck Steak
- Rice Vermicelli Noodles
- Sweet Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE NOODS
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
CHARRED VEG
Place a pan over a high heat with a drizzle of oil. When hot, add the sliced green pepper and fry for 1-2 minutes until slightly charred, shifting occasionally. Add the baby marrow chunks and fry for 1-2 minutes until slightly softened, shifting occasionally. Add the sliced cabbage and fry for 1-2 minutes until slightly wilted, shifting occasionally. Remove from the pan on completion, season to taste, and cover to keep warm.
GOLDEN PORK
Pat the pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork strips and fry for 2-3 minutes until golden, shifting occasionally. Remove from the pan on completion.
FLAVOUR FESTIVAL
Return the pan to a medium-high heat. Add the sweet soy and 50ml of warm water. Leave to simmer for 2-3 minutes, until slightly reduced, stirring occasionally. Add the fried pork strips and leave to simmer for 1-2 minutes until cooked through. Remove from the heat on completion and season to taste.
DINNER IS SERVED!
Pile up the rice noodles and lay over the stir fried green veg. Top with the sticky pork pieces and drizzle over any remaining pan juices. Garnish with the chilli flakes (to taste). Enjoy!
Rice Vermicelli Noodles - 50g
Green Bell Pepper - 1
Baby Marrow - 100g
Cabbage - 100g
Pork Neck Steak - 160g
Sweet Soy - 52,5ml
Dried Chilli Flakes - 5ml
RICE NOODS
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
CHARRED VEG
Place a pan over a high heat with a drizzle of oil. When hot, add the sliced green pepper and fry for 1-2 minutes until slightly charred, shifting occasionally. Add the baby marrow chunks and fry for 1-2 minutes until slightly softened, shifting occasionally. Add the sliced cabbage and fry for 1-2 minutes until slightly wilted, shifting occasionally. Remove from the pan on completion, season to taste, and cover to keep warm.
GOLDEN PORK
Pat the pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork strips and fry for 2-3 minutes until golden, shifting occasionally. Remove from the pan on completion.
FLAVOUR FESTIVAL
Return the pan to a medium-high heat. Add the sweet soy and 75ml of warm water. Leave to simmer for 2-3 minutes, until slightly reduced, stirring occasionally. Add the fried pork strips and leave to simmer for 1-2 minutes until cooked through. Remove from the heat on completion and season to taste.
DINNER IS SERVED!
Pile up the rice noodles and lay over the stir fried green veg. Top with the sticky pork pieces and drizzle over any remaining pan juices. Garnish with the chilli flakes (to taste). Enjoy!
Rice Vermicelli Noodles - 100g
Green Bell Pepper - 1
Baby Marrow - 200g
Cabbage - 200g
Pork Neck Steak - 320g
Sweet Soy - 105ml
Dried Chilli Flakes - 10ml
RICE NOODS
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
CHARRED VEG
Place a pan over a high heat with a drizzle of oil. When hot, add the sliced green pepper and fry for 2-3 minutes until slightly charred, shifting occasionally. Add the baby marrow chunks and fry for 2-3 minutes until slightly softened, shifting occasionally. Add the sliced cabbage and fry for 2-3 minutes until slightly wilted, shifting occasionally. Remove from the pan on completion, season to taste, and cover to keep warm.
GOLDEN PORK
Pat the pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork strips and fry for 2-3 minutes until golden, shifting occasionally. You may have to do this step in batches. Remove from the pan on completion.
FLAVOUR FESTIVAL
Return the pan to a medium-high heat. Add the sweet soy and 100ml of warm water. Leave to simmer for 3-4 minutes, until slightly reduced, stirring occasionally. Add the fried pork strips and leave to simmer for 1-2 minutes until cooked through. Remove from the heat on completion and season to taste.
DINNER IS SERVED!
Pile up the rice noodles and lay over the stir fried green veg. Top with the sticky pork pieces and drizzle over any remaining pan juices. Garnish with the chilli flakes (to taste). Enjoy!
Rice Vermicelli Noodles - 150g
Green Bell Peppers - 2
Baby Marrow - 300g
Cabbage - 300g
Pork Neck Steak - 480g
Sweet Soy - 157,5ml
Dried Chilli Flakes - 15ml
RICE NOODS
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
CHARRED VEG
Place a pan over a high heat with a drizzle of oil. When hot, add the sliced green pepper and fry for 2-3 minutes until slightly charred, shifting occasionally. Add the baby marrow chunks and fry for 2-3 minutes until slightly softened, shifting occasionally. Add the sliced cabbage and fry for 2-3 minutes until slightly wilted, shifting occasionally. Remove from the pan on completion, season to taste, and cover to keep warm.
GOLDEN PORK
Pat the pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork strips and fry for 2-3 minutes until golden, shifting occasionally. You may have to do this step in batches. Remove from the pan on completion.
FLAVOUR FESTIVAL
Return the pan to a medium-high heat. Add the sweet soy and 125ml of warm water. Leave to simmer for 3-4 minutes, until slightly reduced, stirring occasionally. Add the fried pork strips and leave to simmer for 1-2 minutes until cooked through. Remove from the heat on completion and season to taste.
DINNER IS SERVED!
Pile up the rice noodles and lay over the stir fried green veg. Top with the sticky pork pieces and drizzle over any remaining pan juices. Garnish with the chilli flakes (to taste). Enjoy!
Rice Vermicelli Noodles - 200g
Green Bell Peppers - 2
Baby Marrow - 400g
Cabbage - 400g
Pork Neck Steak - 640g
Sweet Soy - 210ml
Dried Chilli Flakes - 20ml
Woolies Products in this dish
