INGREDIENTS: - 3 (350g each) pork fillets, trimmed - 2 tablespoons peanut oil - 2 large carrots, trimmed, peeled, cut into matchsticks - 2 red capsicums, thinly sliced - 200g snow peas, trimmed, thinly sliced - 6 green onions, cut into 6cm pieces - 2 garlic cloves, crushed - 2cm piece ginger, grated MARINADE: - 1/3 cup hoisin sauce - 1/2 teaspoon chinese five spice - 1 tablespoon brown sugar - 1 1/2 tablespoons sweet chilli sauce - 1 tablespoon kikkoman less salt soy sauce INSTRUCTIONS: Make marinade - Combine hoisin sauce, five spice, brown sugar, sweet chilli sauce and soy sauce in a glass bowl. Preheat oven to 200'c. Place pork on a large plate. Pour over half the marinade and brush over pork to coat. add 1 tablespoon of cold water to remaining marinade. Set aside. Place pork on a wire rack in a ceramic baking dish. Roast for 25 - 30 minutes or until cooked through. Meanwhile, heat wok over medium heat. Add oil and swirl to coat. Add carrots. Stir-fry for 1 minute. Add capsicums, snow peas, green onions, garlic and ginger. Stir-fry for 2-3 minutes or until tender. Thinly slice 2 of the pork fillets. Reserve remaining fillet for night 2 (opposite). Divide vegetables between 5 plates. Reserve 1 plate of vegetables for night 2. Top the remaining 4 plates of vegetables with sliced pork. Drizzle with remaining marinade. Serve. (Source: Australia's Super Food Ideas August 2007)
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