• sandrabrandalise


COOKBOOK: Woolworths Fresh - March 2018

This was delicious! The pork & vegetables along with the pancake, it was absolutely delicious! I loved everything about this recipe although I will admit that it took some time to prepare. If you want a quick easy dinner, this one isn’t for you. If you have a little extra time on your side, you must try.


Serves 4

2 cups plain flour

1 teaspoon salt

2/3 cup of warm water

1/4 cup olive oil

1 red chilli, chopped finely

1 cup chopped shallots

500g pork scotch fillet, thinly sliced

4 tablespoon, hoisin sauce

2 carrot, julienned

1 medium green capsicum, deseeded, cut into thin strips

1 lebanese cucumber, peeled and sliced into strips

handful of parsley, chopped finely

Place flour and salt in a bowl. Add 2/3 cup warm water. 1 tablespoon of olive oil and mix well to combine. Turn dough onto a lightly floured surface and knead for 5minutes or until smooth. Place in a clean bowl and cover with a tea towel. Set aside for 15mins.

Heat 1 tablespoon of oil in a frying pan or wok over high heat. Add chilli and shallots. Fry for less than a minute. Add carrots and capsicum. Add hoisin sauce. Combine well and fry for an extra min or two. Add pork strips and cook for 5mins, tossing frequently. Turn heat off and add the cucumber & chopped parsley. Set aside.

Divide dough into 12 even pieces. Roll each one out to approx 15cm round. Heat a non stick frying pan over medium heat. Brush with oil. Cook pancake for one min on each side, or until golden. Transfer to plate and cover with foil to keep warm. Repeat with remaining pancakes.

Serve pancakes topped with pork and vegetable stir fry.

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