Adding Thai flavours makes an exciting meal out of a simple pork stir-fry
Per serving: 254 calories, 5.9g fat
Prep time 10 mins
Cook time 15 mins
450g (1lb) lean pork ﬁllets, cut into strips
1 medium red onion, ﬁnely sliced
1 red pepper, seeded and sliced
2 small courgettes, sliced
115g (4oz) chestnut mushrooms, sliced
1 tsp chopped fresh ginger
1 tbsp reduced-salt soy sauce
1 tbsp hot mango chutney
2 tsps ﬁnely chopped lemongrass
freshly ground black pepper
- Preheat a non-stick wok or frying pan and spary with rapeseed oil. Add the pork strips and season well with black pepper. Make sure you slice the pork ﬁllets into thin strips to ensure they cook quickly and evenly. Dry-fry for 5–6 minutes or until just cooked.
- Add the onion, red pepper and courgettes and dry-fry for 2–3 minutes, tossing the vegetables in the wok or pan. Add the mushrooms and ginger and mix well.
- Mix together the soy sauce, mango chutney and lemongrass and add to the pan, coating the meat and vegetables.
- Serve immediately on a bed of noodles.