Pork stir fry recipe
Stir-fried pork with ginger and soy This low-calorie, pork stir fry is quick and easy while still delivering on flavour, and helping you on your way to getting five a day. Each serving provides 359 kcal, 40.3g protein, 12.4g carbohydrate (of which 10.1g sugars), 15.4g fat (of which 4.8g saturates), 4.7g fibre and 2.41g salt. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 3 of your 5 daily vegetable portions This meal provides 359 kcal per portion. 250g/9oz pork tenderloin, all visible fat removed, cut into chunks1 tsp cornflour2 tbsp dark soy saucelow-calorie cooking spray150g/5½oz button mushrooms, sliced2 red peppers, deseeded and sliced75g/2½oz mangetout, trimmed15g/½oz fresh root ginger, cut into thin matchsticks1 garlic clove, thinly sliced4 spring onions, cut into short lengthsfreshly ground black pepper 250g/9oz pork tenderloin, all visible fat removed, cut into chunks 1 tsp cornflour 2 tbsp dark soy sauce low-calorie cooking spray 150g/5½oz button mushrooms, sliced 2 red peppers, deseeded and sliced 75g/2½oz mangetout, trimmed 15g/½oz fresh root ginger, cut into thin matchsticks 1 garlic clove, thinly sliced 4 spring onions, cut into short lengths freshly ground black pepper Method Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce.Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds.Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately. Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce. Season the pork with pepper. Mix the cornflour with two tablespoons of cold water until smooth, then stir in the soy sauce. Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds. Return the pan to the heat, reduce the heat a little and spray with more oil. Stir-fry the mushrooms and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger, garlic and spring onions and stir-fry for a few seconds. Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately. Return the pork to the pan and pour over the soy sauce mixture. Cook for 1-2 minutes, or until the sauce has thickened and the pork is cooked through. Serve immediately.