Summer Kitchen

Pork with Ginger and Vegetables

By Ralph Kratzer

SummerHot weather requires slight diet that nonetheless supplies the body with all the necessary nutrients.

The important thing in my little series of recipes called “summer kitchen” is that your time in the kitchen is limited to a minimum and the dishes are light and easy to digest.

Enjoy the summer and happy cooking!

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Ingredients

Ginger
Ginger

700 g pork fillet, thinly sliced

2 tbsp fresh ginger, grated

2 tbsp fresh coriander, chopped

2 tbsp wine vinegar

150 g baby corn cobs, halved

1 medium red pepper, thinly sliced

Mangetout
Mangetout

150 g zucchini (courgette), halved and thinly sliced

150 g carrots, thinly sliced

olive oil

soy sauce

Preparation

  • Pork with vegetablescombine pork, ginger, coriander and vinegar in a bowl, cover and marinate in the fridge overnight.
  • Heat oil in a large frying pan or wok, stir-fry pork until it is browned. Put aside.
  • Heat more oil in the same pan or wok, stir-fry corn cobs, mangetout, zucchini, carrots and red pepper until tender. Put aside in a bowl.
  • Return pork to the pan or wok, add soy sauce to taste (2 to 3 tbsp is enough), heat through. Add cooked vegetables and heat the whole lot tossing gently.
  • Goes well with Asian style egg noodles or just fresh baguette.