500 g pork fillet or leg of pork, sliced
30 ml (2 T) light soy sauce
30 ml (2 T) fish or oyster sauce
5—10 ml (1—2 t) sesame oil
15 ml (1 T) brandy or dry sherry
3 cloves garlic, minced
1 lime, juiced
15 ml (1 T) rice vinegar
30 ml (2 T) soy sauce
10 ml (2 t) caster sugar
60 ml (1/4 c) Carmien Revive / Green Rooibos, Ginger & chilli (2 bags)
1 bag baby spinach leaves
4 radishes, sliced
1. PORK Stir-fry the pork in heated oil till just brown. Add the soy and oyster sauce as well as sesame oil and brandy or sherry.
2. DRESSING Mix all the ingredients for the dressing and keep aside.
3. Arrange the spinach leaves in 6 bowls. Divide the meat between the bowls and arrange the radishes on top.
4. Pour over the dressing just before serving.
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