Thai Pork With Pak Choi And Pancakes
cooking time
10 minutes
cooking skill
Easy
serves
2 people
Ingredients
- 225g lean pork loin steaks or fillet, trimmed and cut into strips
- 1 teaspoon oil
- 1 courgette, sliced
- 50g broad beans, peeled
- 4 spring onions, thinly sliced.
- 50g sugar snap peas, sliced
- 150ml reduced-fat coconut milk
- 1 tablespoon Green Thai curry paste
- 2 tablespoons freshly chopped coriander
- 2 tablespoons fresh basil, roughly chopped
- 1x 5cm piece cucumber, cut into thin strips
- 1 head pak choi, roughly sliced
- 50g fresh beansprouts
Method
1
In a large non-stick wok or saucepan, fry the pork loin steaks or fillet for a few minutes until brown.
2
Add the courgette, broad beans, spring onions, sugar snap peas, and cook for 2-3 minutes.
3
Meanwhile add the reduced-fat coconut milk, and curry paste and heat until thickened.
4
Add the fresh coriander, fresh basil, cucumber, head pak choi, and beansprouts.
5
Thoroughly toss together and serve, immediately.
6
Tip:
Alternatively serve rolled into Chinese pancakes with rice or egg noodles, additional stir-fried vegetables and pre-bought prawn toasts.
