276cals | PROTEIN 29g | FAT 11g | FIBRE 5g
250 g pork tenderloin (fillet), trimmed, cut in half length ways then into 1 cm slices
1 tbsp coconut or rapeseed oil
1 × 320–350 g pack mixed stir-fry vegetables
15 g fresh root ginger, peeled and finely grated.
For the spicy sauce
1 tsp cornflour
1 tbsp dark soy sauce
1 tsp runny honey
¼–½ tsp crushed dried chilli flakes.
A super-quick, super-tasty stir-fry
1 Season the pork all over with a little sea salt and a generous amount of
freshly ground black pepper.
2 Heat the oil in a large non-stick frying pan or wok over a medium–high
heat. Add the pork and stir-fry, tossing frequently, for 3–4 minutes, or until
lightly browned and cooked through.
3 Add the vegetables and stir-fry with the pork for 2–3 minutes. Stir in the
ginger and cook for a few seconds more.
4 Meanwhile, for the spicy sauce, mix the cornflour with the soy sauce,
honey and chilli in a small bowl. Stir into the pan and toss everything together for 1–2 minutes, or until the vegetables are tender and glossy. Serve with a little extra soy sauce, if you like.
1 Freeze any leftover pork from the whole tenderloin – wrap tightly in foil
and place in the freezer for up to 3 months.
2 This could also be made with strips of beef, chicken or tofu. The pork in
this recipe contributes 154 cals per serving – adjust the calories accordingly.
Add cooked wholewheat or soba buckwheat noodles and a little of the noodle water at the same time as the sauce or serve with a few tablespoons of brown rice.