pork chops with stir fry vegetables in oyster sauce...and chilli and stir fry with the rest of the...

Serves: 4 Prep time: 15 mins Cook time: 15 mins INGREDIENTS

3 - 4 marinated pork chops from butcher

2 tablespoon vegetable oil

2 spring onions, washed and sliced

1 chilli, sliced

1 carrot, peeled and sliced

1 large zucchini, sliced

1 capsicum, cut into strips

1/2 Onion, sliced

1 teaspoon garlic, grated

1 teaspoon ginger, grated

1 tablespoon water

SAUCE MIX

4 tablespoon Oyster Sauce

2 tablespoons water

1 tablespoon premium soy sauce

1 tablespoon rice wine

1 tablespoon sugar

1 tablespoon pure sesame oil

1 tablespoon freshly ground black pepper

METHOD

1. Heat a large wok until hot then add the

vegetable oil and marinated pork chops.

Cook for a couple of minutes on each side

until nicely browned.

2. Remove from pan and set aside. When

slightly cooled, cut into bite sized pieces

with kitchen shears.

3. Reheat the wok and add a bit more oil,

add the carrots, capsicum, and stir fry for

a minute or two. Stirring often.

4. Add the onion, spring onion, ginger, garlic

and chilli and stir fry with the rest of the

vegetables, add a splash of water and fry

for 2-3 mins more.

5. Add the oyster sauce mix and combine

with all the ingredients, fry for another 2-3

mins.

6. Add a little water to make it a little saucier.

Stir in the cooked pork and cooking juices,

heat through for 1 minute. Remove from

the heat.

Pork Chops with Stir Fry Vegetables in Oyster Sauce

Serves: 6 Prep time: 15 mins Cooking time: 20 mins INGREDIENTS

1 tablespoon extra-virgin olive oil

½ Yellow capsicum cut into chunky pieces

½ Red capsicum cut into chunky pieces

1 Eggplant, peeled and cubed

1 Zucchini, sliced into rounds

1 Onion, sliced

2 Cloves garlic, sliced thinly

¾ Tin tomatoes, chopped

Salt and pepper

½ Cup mixed herbs, oregano, thyme, parsley and

rosemary

500g penne pasta

Parmesan cheese, grated

METHOD

1. Heat oil in a heavy frying pan; add capsicums, zucchini and eggplant and fry on high heat for a few minutes. Add more oil if required, now add the onion and garlic and cook until golden in colour.

2. Push vegetables to one side and add chopped tomatoes, salt, pepper, and herbs. Bring tomatoes to the boil; stir through the vegetables making sure they are incorporated.

3. Simmer for at least 15 minutes a thick consistency is achieved.

4. Cook pasta according to packet directions, drain and serve with ratatouille and lots of parmesan cheese

Pasta with Ratatouille