Name: Chilli orange pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoon peanut oil; 1 kilogram pork fillets, sliced thinly; 1 medium brown onion (150g), chopped coarsely; 2 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 250 gram sugar snap peas, trimmed; 1/4 cup (60ml) light soy sauce; 1/3 cup (80ml) sweet sherry; 2 teaspoon finely grated orange rind; 2 tablespoon orange juice; 1 teaspoon cornflour

Ingredients

2 tablespoon peanut oil

1 kilogram pork fillets, sliced thinly

1 medium brown onion (150g), chopped coarsely

2 clove garlic, crushed

1 fresh long red chilli, chopped finely

250 gram sugar snap peas, trimmed

1/4 cup (60ml) light soy sauce

1/3 cup (80ml) sweet sherry

2 teaspoon finely grated orange rind

2 tablespoon orange juice

1 teaspoon cornflour

Method

1.Heat half the oil in wok; stir-fry pork, in batches, until browned.

2.Heat remaining oil in wok; stir-fry onion, garlic and chilli until onion softens. Add peas; stir-fry until peas are just tender.

3.Return pork to wok with sauce, sherry, rind and blended juice and cornflour; stir-fry until sauce thickens slightly.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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