Step 1: Combine the cooking wine, tamari, garlic, honey and chilli in a large sealable glass or plastic container and add the pork and stir to coat.
Step 2: Place the shallot, ginger, capsicum, snow pea, almonds and wombok in another large sealable glass or plastic container.
Step 3: Freeze the containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.
Step 4: Heat half the sesame oil in a large wok. Add the contents of the vegetable container and stir-fry for 2-3 minutes or until just tender and transfer to a bowl.
Step 5: Heat the remaining sesame oil in the wok over high heat and add the contents of the pork container and stir-fry for 2-3 minutes or until pork is golden and then return the vegetables to the wok and stir-fry for 1 minute or until heated through.
Step 6: Meanwhile, cook the rice following to packet directions.
Step 7: Serve stir-fry with rice and lime wedges, topped with coriander.
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