Sometimes two hands aren’t enough – Ella from our story knows the feeling. Running around after her triplets is fun but hard work, and when you’re constantly picking up after little ones, it’s tricky to get anything else done. So when she’s thinking of an easy meal to help her out, there’s nothing better than a low-effort but tasty stir fry that leaves one hand free for mum duties.
- Put the pork and marinade in a non-metallic bowl and stir. Leave to marinate for at least 20 minutes.
- Meanwhile, slice a few rings of red chilli from the stir fry pack, then seed and finely chop the rest. Reserve one of the spring onions and thickly slice the rest. Cut the baby corn and the mangetout in half and set aside.
- In a wok or large frying pan, heat 1/2 tbsp oil and cook the finely chopped red chilli for 1 minute. Add the ginger and garlic paste and cook for a further 30 seconds, then add the pork and stir fry for 3-4 minutes. Remove from the wok with a slotted spoon and set aside.
- Add the remaining olive oil and stir fry the vegetables, reserving the chilli rings and whole spring onion, for 1-2 minutes. Add the noodles and 1-2 tbsp water, cover and cook for a further 2 minutes, or until cooked to your liking.
- Meanwhile, finely slice the remaining spring onion. Once the noodles are cooked, remove the lid and return the pork to the wok. Toss to combine, then divide between 2 serving bowls and sprinkle with the chilli rings and the finely sliced spring onion.
Chopping the pork into chunks of a similar size will help it cook through evenly.
Use leftover hoisin sauce as a glaze for meat, fish or veg, or add a splash to mayo to serve with pulled pork.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.