Wednesday, 25 November 2015

Sizzling Sichuan pork with greens

Another delightful, tasty recipe adapted from the May/June 2015 Slimming World Magazine.

Serves 4


About 400g of pork fillet, all visible fat removed, thinly sliced
1.5 tbsp dark soy sauce
1.5 tbsp light soy sauce
2 red onions, cut into large chunks
3 garlic cloves, thinly sliced
2 tsp Chinese five-spice powder
1 tsp freshly ground black pepper
150g tenerstem broccoli, cut into 4cm lengths
150g green beans, trimmed
8 spring onions, 6 chopped and 2 shredded
1 large pak choi, roughly chopped
400g dried noodles, cooked to serve


Place a large wok or frying pan over a medium-high heat. Brown the pork slices (in batches, if necessary) until golden, but not quite cooked. Transfer to a bowl and drizzle over half a tablespoon each of dark and soy sauces.

Stir-fry the onions for a few minutes until starting to soften, then stir in the garlic, five-spice and black pepper and cook for 1 minute. Add teh broccoli, green beans, chopped spring onions and 3 tablespoons of water and stir-fry for a further 2 minutes.

Add the remaining soy sauce and the pak choi and return the pork to the pan. Cook for a further minute or until the leaves are wilted and the pork is cooked through. Serve with the cooked noodles (as per the packet instructions), garnished with the shredded spring onions.

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