It’s Monday night. Again. We’re both lazy and hungry.
Of course, the first thing we grab from the freezer is a pack of pork bangers. The fridge looks good for a Monday with its pack of stir-fry vegetables and an assortment of condiments. So we’re braaing bangers and chucking veg in a pan.
Who’s hungry? Vincent and I, so this recipe will only satisfy two hungry piggies.
Ingredients:
- 500 g pork bangers
- 600 g julienne vegetables
- 400 g carrots julienne
- 1 pack of Woolworths Easy To Cook Paste
- 100 ml Banting Revolution Sweet Chilli Sauce
- 200 ml coconut oil
- Salt & pepper to taste
Shorty, get that fire burning!
Light the fire and wait for the coals to be ready. You know when it’s ready, man.
But don’t wait thirsty. I’m having a glass or two of Boland Cellar Sixty – 40.
Put your bangers on and grill them to your liking. Ours took about 30 minutes.
Get a pan hot with some coconut oil 10 minutes before the bangers are done. Chuck all the veg into the hot pan. Squeeze in however much paste you think is right and add the sweet chilli sauce. Stir it around. Right round, baby, right round.
That was a short one!
Dish up and dig in while watching an episode of your favourite TV show.
Get the print-ready recipe here:
Pork Bangers & Stir-Fried Veg
A tasty meal that takes almost no effort, and includes a lovely fireside experience. What could be better?
Ingredients
- 500 g pork bangers
- 600 g julienne vegetables
- 400 g carrots julienne
- 1 pack of Woolworths Easy To Cook Paste
- 100 ml Banting Revolution Sweet Chilli Sauce
- 200 ml coconut oil
- Salt & pepper to taste
Directions
2. Get a pan hot with some coconut oil 10 minutes before the bangers are done. Chuck all the veg into the hot pan. Squeeze in however much paste you think is right and add the sweet chilli sauce. Stir it around. Right round, baby, right round.
3. Dish up and dig in while watching an episode of your favourite TV show.
Jana Cooks 