Peanut and pork stir-fry

Instructions

1 Mix 20 ml (4 t) peanut butter, 15 ml (1 tablespoon) chutney, 5 ml (1 t) honey, 10 ml (2 tsp) soy sauce, 60 ml (4 tablespoons) coconut milk, juice of ½ lime, 1 chopped garlic clove, 1 cm grated ginger and ½ chilli (chopped). Set aside.
2 Heat 30 ml (2 tablespoons) avocado oil over high heat in a wok or large frying pan.
3 Stir in half of the sauce and 500g pork fillet, cut into strips.
4 Fry 2 batches for 3 minutes each until golden brown and cooked.
5 Add a pack of sliced stir-fry vegetables, fry for another 3-4 minutes.
6 Lower the heat and add the rest of the sauce. Mix until heated through.
7 Serve with cooked noodles and fresh coriander.