Sauerkraut makes an unusual and delicious addition to this stir-fry.
Prep time:10 mins
Cook time:10 mins
- 400g pork mince
- ¼ cup finely chopped spring onion
- 410g can Edgell Sauerkraut, rinsed and drained
- 125g can Edgell Corn Kernels, drained
- 1 tablespoon Leggo’s Tomato Paste
- 1 cup boiling water
Lightly spray a non-stick frying pan with oil and heat, add pork mince and spring onions, cook for 2-3 minutes or until browned.
Add rinsed and drained Edgell Sauerkraut, drained Corn Kernels, Leggo’s Tomato Paste and boiling water and stir until combined. Cook for 5 minutes and serve.
Serve sprinkled with chopped parsley.