Pork and Pudding Stir Fry With Pickled Cucumber

1. Place sweet potatoes in a pan of water and bring to the boil.
2. Simmer for 7 or 8 minutes. Drain and set aside.
3. Prepare pickled cucumber by removing skin and paring with a potato peeler to produce long ribbon like pieces.
4. Add to a bowl along with the white wine vinegar and sugar to taste.
5. Cover and set aside.
6. Add 1 tbs vegetable oil to a shallow frying pan or wok on a medium high heat.
7. When oil is hot add pork and brown evenly. This will take 2-3 mins.
8. Remove from pan and set aside.
9. Add rest of oil if needed and sauté onion in same pan on a medium heat along with tsp sugar.
10. When onions have softened, add thyme and cumin and mix through.
11. Turn up heat slightly and return pork to the pan and cook for a couple of minutes.
12. Add sweet potato sticks and mix through.
13. Season to taste.
14. Serve with fresh chopped coriander and pickled cucumber on side.

Gaynor's Tip: Easy to prepare, this dish must be eaten immediately for best results. The pickled cucumber can be kept covered in the fridge for days and is delicious with cold meats.

Source: Resident Food Farmison Blogger Gaynor Mairs