Low Fat Pork Stir Fry recipe
information
315 Calories per serving
ingredients
1 lb 4oz (600 g) pork fillet
2 teaspoons vegetable oil
1 teaspoon chopped fresh ginger
1 onion, chopped
3 oz (90 g) carrot, cut in thin strips
3 oz (90 g) small courgettes, sliced
3 tomatoes, peeled and chopped
3 oz (90 g) dwarf beans, cut in 1 inch (2.5 cm) lengths
3 oz (90 g) drained canned sweetcorn 3 oz (90 g) beansprouts
2 tablespoons sherry
3 tablespoons single cream salt and pepper
2 teaspoons vegetable oil
1 teaspoon chopped fresh ginger
1 onion, chopped
3 oz (90 g) carrot, cut in thin strips
3 oz (90 g) small courgettes, sliced
3 tomatoes, peeled and chopped
3 oz (90 g) dwarf beans, cut in 1 inch (2.5 cm) lengths
3 oz (90 g) drained canned sweetcorn 3 oz (90 g) beansprouts
2 tablespoons sherry
3 tablespoons single cream salt and pepper
method
1. Lay the pork fillet on a rack under a hot grill and cook, turning once, until the fat stops dripping.
2. Allow to cool then cut into thin strips.
3. Heat the oil in a wok or saucepan.
4. Add the ginger and onion and stir-fry for 4 - 5 minutes.
5. Add the carrot, courgettes, tomatoes, beans, sweetcorn and pork and stir-fry for 3 - 4 minutes.
6. Cover the wok or saucepan and leave over a moderate heat for 5 minutes, stirring occasionally.
7. Stir in the beansprouts and sherry, increase the heat and boil rapidly for 1 - 2 minutes.
8. Stir in the cream, season with salt and pepper and serve.
2. Allow to cool then cut into thin strips.
3. Heat the oil in a wok or saucepan.
4. Add the ginger and onion and stir-fry for 4 - 5 minutes.
5. Add the carrot, courgettes, tomatoes, beans, sweetcorn and pork and stir-fry for 3 - 4 minutes.
6. Cover the wok or saucepan and leave over a moderate heat for 5 minutes, stirring occasionally.
7. Stir in the beansprouts and sherry, increase the heat and boil rapidly for 1 - 2 minutes.
8. Stir in the cream, season with salt and pepper and serve.
serving amount
serves 4
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