SWEET CHILLI PORK AND RISONI STIR-FRY
SERVES 4
PREP AND COOK: 20 MINS
1½ cups risoni
2 tblsps olive oil
2 carrots, peeled, halved lengthways, sliced diagonally
1 red onion, halved, thinly sliced
1 red capsicum, cut into thin strips
600g leftover roast pork, cut into strips
150g sugar snap peas, trimmed
½ cup sweet chilli sauce
2 tblsps barbecue sauce
2 tblsps lime juice
½ cup chopped fresh parsley
Lime wedges, to serve
1 Cook risoni according to packet directions. Drain. Cover to keep warm.
2 Heat an oiled, hot wok over a high heat. Add carrots, onion and capsicum. Stir-fry for 3 minutes, or until vegetables are just tender.
Add pork to wok
