THAI-RIFFIC dinners

BRING VIBRANT THAI FLAVOURS TO YOUR WEEKNIGHT MEALS

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Pork with Snake Beans and Basil

SERVES 4

PREP & COOK 25 MINS

• 3 eschalots, thinly sliced

• 3 cloves garlic, thinly sliced

• 500g pork mince

• 185g snake beans, trimmed, thinly sliced

• 1 red capsicum, finely chopped

• 1 cup fresh Thai basil leaves

• Iceberg lettuce leaves, to serve

SAUCE

• 2 tbsp oyster sauce

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp brown sugar

1 Combine all the ingredients in a small jug. Mix well.

2 Heat an oiled wok over a high heat. Add eschalots and garlic. Stir-fry for 1 minute. Add pork. Stir-fry, breaking up mince, for about 6 mins, or until browned.

3 Add beans and capsicum. Stir-fry for 1-2 mins, until vegetables are just tender. Stir in sauce. Bring to boil. Remove from heat. Stir in half the basil.

4 Serve in lettuce leaves. Top with remaining basil.

Beef and Noodle Stir-fry with Cashews

SERVES 4

PREP & COOK 25 MINS

Ingredients:

■ ¼ cup kecap manis

■ 1 tbsp fish sauce

■ 1 tbsp oyster sauce

■ 1 tbsp chilli garlic sauce

■ 500g beef sirloin steak, trimmed, thinly sliced

■ 2 tbsp vegetable oil

■ 2 cloves garlic, crushed

■ 1 bunch broccolini, trimmed, cut into thirds crossways