Pork and tofu stir-fry

Pork mince: Trot down to the supermarket for a handy stand-by to rev up winter dinners!

• 2 teaspoons cornflour
• 1/2 cup Gravox chicken stock
• 1 tablespoon Chinese rice wine
• 1 tablespoon peanut oil
• 400g pork mince
• 1 1/2 tablespoons hoisin sauce
• 3 garlic cloves, crushed
• 4cm piece fresh ginger, finely grated
• 1 long fresh red chilli, thinly sliced
• 600g silken firm tofu, drained, cut into cubes
• 2 green onions, thinly sliced diagonally
• Steamed jasmine rice, to serve

Energy 2507kJ	Fat saturated 6.00g
Fat Total 21.20g	Carbohydrate sugars g
Carbohydrate Total 60.80g	Dietary Fibre 3.70g
Protein 39.40g	Cholesterol 54.00mg
Sodium 367.00mg

All nutrition values are per serve.

1. Step 1

   Place cornflour in a jug. Stir in stock and wine until smooth and combined.

2. Step 2

   Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry mince for 3 minutes or until browned. Add hoisin sauce, garlic, ginger and chilli. Stir in stock mixture. Bring to the boil. Add tofu. Simmer for 1 to 2 minutes or until sauce has thickened slightly.

3. Step 3

   Spoon rice into bowls. Top with mince mixture and sprinkle with onion.

For a more complete meal, you could serve with stir-fried thinly sliced carrot, broccoli florets, baby corn, or steamed Asian greens.

Tip: For less 'heat', remove and discard seeds from chilli.