Cooking Instructions
1.
Heat a splash of
olive oil (2 tbsp)
a large non-stick frying pan over a medium-high heat.
2.
Add the
pork strips (1 pack)
, season with salt and pepper and stir-fry for 2 minutes until slightly caramelised, then remove the pork from the pan.
3.
Place the pan back on the heat, add a little more oil if needed and stir-fry the
onions (1)
and
peppers (2)
for 3 minutes. Next, add the
mushrooms (300 g)
and cook for a further 5 minutes until soft.
4.
Return the pork to the pan, then sprinkle in the
smoked paprika (7 g)
, ensuring the pork and veg are evenly coated. Stir-fry for another 2 minutes.
5.
Add the
stock (300 mL)
, reduce the heat and simmer for 3 minutes.
6.
Stir in the
soured cream (30 g)
, simmer for a minute then add
chopped parsley (1 bunch)
, if you are using it. Serve with fluffy rice.