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

INGREDIENTS:

• 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

METHOD:

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).