Summer Kitchen
Pork with Ginger and Vegetables
By Ralph Kratzer
Hot 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
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
150 g zucchini (courgette), halved and thinly sliced
150 g carrots, thinly sliced
olive oil
soy sauce
Preparation
- combine 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.