Stir fry: chicken and pork

stir fryI LOVE stir fry. It’s so quick to whip up, and it really packs a nutritional punch, with very little effort. Chopping vegetables can be incredibly therapeutic, and adding all the ingredients fuels my creative juices. I always feel energised after eating stir fry, too. Perhaps it’s because the quick cooking time reduces nutrient loss. Or perhaps it’s because of the combination of iron-rich vegetables and delicious organic meat. Or maybe it’s just my addiction to chillies, always liberally poured on top of any stir fry I make! The sweet fruit adds a delicious kick to this recipe.

Here’s a recent supper sensation:


  • 2 tbsp olive oil
  • 3 chicken thighs, roasted and chopped
  • Approx. ½kg pork neck
  • ½ a young, sweet cabbage, chopped
  • About 10 medium spinach leaves, chopped
  • 2 – 3 medium carrots, peeled and julienned
  • 2 medium onions, peeled and chopped
  • 1 apple, chopped
  • 1 generous handful of raisins
  • A few cloves of garlic, to taste
  • Salt, paprika and ginger to taste


  1. Gently heat olive oil in a pan.
  2. Sautée onions, garlic and spices for a minute or two.
  3. Add pork and stir fry until just brown – about five minutes.
  4. Add everything else except the chicken and raisins.
  5. Stir fry for about 5 – 10 minutes.
  6. Add the chicken and raisins, and heat for a few more minutes.
  7. Season to taste.

We served this with chilli onions and home-made mayonnaise.

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