Thai Pork With Pak Choi And Pancakes
- 225g (8oz) Lean Pork loin steaks or fillet
- 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
- 1 head Pak choi
- 50g (2oz) Beansprouts
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.
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.
Meanwhile add 150ml (¼pt) reduced-fat coconut milk, 15ml (1tbsp) green Thai curry paste, and heat until thickened.
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.
Thoroughly toss together and serve.
Serve rolled into Chinese pancakes with rice or egg noodles, additional stir-fried vegetables and pre-bought prawn toasts.