I seem to be creating lots of yummy from food that is going out of date at the moment. In fact, my food choices have been almost entirely led by whatever seems to be going out of date. This one is no exception. I had several peppers starting to look a little sorry for themselves, and the pork mince needed to be used.
For babies, I took some of the mince out before I added the jalapeños, as it would be way too much for my little one!! I added Greek yoghurt, salad and flatbreads to make this into a gorgeous meal for the three of us.
So here goes. Let me know what you think about this stir fry type concoction.
Love, Natalie x
400g Free Range Pork Mince
Tbsp Olive Oil
1/2 tsp Black Pepper
2 Cloves of Garlic
1 tsp Oregano
1 Red Pepper, sliced
1 Green Pepper, Sliced
6 Cherry Tomatoes, quartered
3 Spring Onions
4 Sun Dried Tomatoes
4-8 Jalapeños from a jar, depending on your heat preference, sliced up
1-2 Tbsp Mint, chopped finely
- Heat the olive oil in a large wok. Add the mince, with the pepper and oregano, and keep cooking until it is broken up and the meat is browned.
- Add the garlic, peppers, tomatoes, and sun-dried tomatoes and cook for a further few minutes. Add the spring onions and jalapeños, and cook for a further minute before adding the mint and stirring through.