CHAOSTOCOSMOS

Wednesday, 25 November 2015

Sizzling Sichuan pork with greens





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

Serves 4

Ingredients


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

Method


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.
Pamela is a former accountant, recovering journalist and international cat herder, disabled and chronically sick with Myalgic Encephalomyelitis, Fibromyalgia and Cervical spondylosis, fluent in three languages; English, Spanish and Rubbish. Mostly writes in the latter. She likes Genealogy, Model Railways and Cats.

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