Thai Pork With Pak Choi And Pancakes

cooking time
10 minutes

cooking skill
Easy

serves
2 people

Ingredients

  • 225g (8oz) Lean Pork loin steaks or fillet
  • Oil
  • 1 Courgette
  • 50g (2oz) Broad beans
  • 2 Spring onions
  • 50g (2oz) Sugar snap peas
  • 150ml (¼pt) Reduced-fat coconut milk
  • 15ml (1tbsp) Green Thai curry paste
  • Fresh coriander
  • Fresh basil
  • Cucumber
  • 1 head Pak choi
  • 50g (2oz) Beansprouts

Method

1

In a large non-stick wok or saucepan, fry 225g (8oz) lean pork loin steaks or fillet, cut into thin strips or slices, in 5ml (1tsp) oil until browned.

2

Add 1 courgette, sliced, 50g (2oz) broad beans, peeled, 4 spring onions, sliced thinly, 50g (2oz) sugar snap peas, sliced and cook for 2-3 minutes.

3

Meanwhile add 150ml (¼pt) reduced-fat coconut milk, 15ml (1tbsp) green Thai curry paste, and heat until thickened.

4

Add 30ml (2tbsp) fresh coriander, chopped and 30ml (2tbsp) fresh basil, roughly chopped, 5cm (2”) cucumber, cut into thin sticks, 1 head pak choi, roughly sliced and 50g (2oz) beansprouts.

5

Thoroughly toss together and serve.

Serving Suggestions

Serve rolled into Chinese pancakes with rice or egg noodles, additional stir-fried vegetables and pre-bought prawn toasts.