Frittata using stir-fry technique

Ingredients:

• 1 package (340-450 g) of frozen stir-fry vegetables (green beans, bell peppers, carrots, or corn)
• 0.5 cup fresh cilantro (leaves and soft stems only) + extra for serving
• Grated zest and juice of 1 lime
• 3 tablespoons peanut or other vegetable oil
• 2.5 cm peeled ginger
• 1 large clove of garlic
• Half a jalapeño (remove seeds to reduce heat)
• 3 tsp hoisin sauce + extra for serving
• 10 large eggs
• 220 g of minced pork

Preparation:

1. Preheat oven to 200°C. Place the vegetables in a microwave-safe bowl and cover with plastic wrap. Microwave for 4 minutes. Drain and set aside.
2. In a blender, combine cilantro, lime zest and juice, 2 tablespoons water, 1 tablespoon peanut oil, ginger, garlic, jalapeño, and 2 teaspoons hoisin sauce; blend until smooth. In a large bowl, beat the eggs with 2 tablespoons water, 1/2 teaspoon salt, and black pepper to taste.
3. In a medium ovenproof nonstick skillet, heat the remaining 2 tablespoons peanut oil over medium-high heat. Add the ground pork, the remaining 1 teaspoon hoisin sauce, and 1/4 teaspoon salt; cook, stirring, until darkened, 4 minutes. Add the vegetables, half the ginger sauce, and salt and black pepper to taste. Pour in the eggs, increase the heat to high, and cook for 2 minutes.
4. Then transfer the pan to the oven and bake for 20-25 minutes, until the frittata is set. Cover and let rest for 5 minutes. Before serving, drizzle with the remaining ginger sauce, hoisin sauce, and cilantro.