Sweet Chilli Pork and Vegetable Stir-fry

Name: Sweet Chilli Pork and Vegetable Stir-fry
Cuisine: Asian, Chinese
Ingredients: 1 x 200g lean pork tenderloin 3 tbsp dark soy sauce; 2 tbsp mirin; 2 tbsp sweet chilli sauce; 1 tsp finely grated ginger; 1 tsp finely grated garlic; 1 red chilli, finely chopped – remove the seeds if you don’t like it hot; 200g pack mixed stir-fry vegetables; 1 x 225g tin of sliced bamboo shoots, drained; 1 x 225g tin of sliced water chestnuts, drained; small handful of coriander sprigs, for garnish; 1⁄2 tbsp coconut oil

6 steps

Nothing beats a stir-fry for speed and flavour. When I first began cooking healthy recipes on Instagram, I started with simple meals like this.

Updated at: Sun, 17 Mar 2024 09:35:31 GMT

Nutrition balance score

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Ingredients

1 servings

1 x 200glean pork tenderloin

3 Tbspdark soy sauce

2 Tbspmirin

2 Tbspsweet chilli sauce

1 tspginger

finely grated

1 tspgarlic

finely grated

1red chilli

finely chopped - remove the seeds if you don’t like it hot

200gmixed stir-fry vegetables

1 x 225gtin of sliced bamboo shoots

drained

1 x 225gtin of sliced water chestnuts

drained

coriander sprigs

for garnish

½ Tbspcoconut oil

Instructions

Step 1

Cut the pork into thin slices and place in a stainless-steel, ceramic or glass bowl.

Step 2

Mix together the soy sauce, mirin, sweet chilli sauce, ginger, garlic and chilli and add to the pork. Toss to mix well.

Step 3

Melt half of the oil in a wide non-stick frying pan and when hot, drain the pork, reserving the marinade. Fry the pork over a medium heat for 4–5 minutes, or until just cooked. Transfer to a plate, cover and keep warm.

Step 4

Melt the remaining oil in the same pan. Add the vegetables, bamboo shoots and water chestnuts and stir-fry over a medium to high heat for 2–3 minutes, or until piping hot.

Step 5

Return the pork to the pan with the reserved marinade and continue to stir-fry for 2–3 minutes until piping hot.

Step 6

Scoop the mixture into a bowl and top with the coriander.