Stir Fry – Pork or Chicken with a twist, served with rice or noodles.


  • 3-5 tbsp St Fiacres Sweet Zucchini Jam
  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp unsalted tomato paste
  • 1 1/2 tsp Sriracha sauce
  • 2 tsp arrowroot or cornstarch
  • 1/2 tsp ground ginger
  • 2 tsp olive oil, divided
  • 500-700 grams pork tenderloin, trimmed and cut into 1-inch cubes
  • 1/4 tsp fresh ground black pepper
  • 1 green bell pepper, seeded and cut into ½-inch pieces
  • 1 red bell pepper, seeded and cut into ½-inch pieces
  • 1 tbsp sliced garlic
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds, optional


  1. Cook rice or noodles to package directions.
  2. Meanwhile, in a small bowl, whisk St Fiacres Sweet Zucchini Jam, soy sauce, tomato paste, sriracha sauce, cornstarch and ginger. Set aside.
  3. In a large wok, heat 1 tsp oil on medium-high. Add pork and black pepper and stir-fry until cooked through, 3 to 4 minutes. Transfer pork to a plate and set aside; keep wok in medium-high heat.
  4. To wok, add remaining 1 tsp oil. Add bell peppers and garlic and stir fry for 2 minutes.
  5. Whisk soy sauce mixture and add to wok. Return pork and any juices to wok and cook until sauce is thick and bubbly, about 1 minute. Serve over rice or noodles. Garnish with green onions and sesame seeds (if using).