February 16, 2011 - 14:06 GMT hellomagazine.com Stir-fry pork with spiced plum sauce GALLERY Ingredients (serves 3)For the plum sauce (makes enough for 2 meals) 600g/1lb 5oz red plums, halved, stoned and quartered ¼-½ tsp ground cinnamon 75g/3oz golden caster sugar 3-6 tbsp orange juice For the stir-fry 1 portion Spiced Plums thawed at room temperature for 3-4 hours or overnight in the fridge 1-2 tbsp red wine vinegar 2 pork loin steaks, trimmed and cut into thin slices 1 tbsp sesame oil 1 x 385g packet fresh egg noodles 1 x 270g Oriental vegetable stir-fry mix Soy sauce, to serve (optional) Method For the plum sauce, put the plums in a large heavybased saucepan with all the other ingredients (the amount of orange juice you use will depend on the ripeness of the plums – the riper they are the less you need) and mix well. Cook over a gentle heat for 8-10 minutes, stirring often. It is important to keep the heat very low or the cinnamon will burn and taste bitter. Cook for a further 5 minutes if necessary. The exact cooking time will depend on the ripeness of the plums – you want the mix to be tender but not mushy. Remove the pan from the heat and leave to cool. When cold, divide between 2 freezer-proof containers, cover, label and freeze for up to 1 month. For the stir fry, stir together the spiced plums and vinegar and then add the strips of pork. Heat the sesame oil in a large wok and add the pork and plum sauce – be careful as it will sizzle a bit. Stir-fry for 5-7 minutes or until the liquid from the plums has almost evaporated. Add the remaining ingredients and stir-fry for a further 3-5 minutes or until the vegetables have wilted and the pork is cooked through. Serve at once with soy sauce, if liked.