Thai Pork With Pak Choi And Pancakes

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Spruce up your midweek menu with these tasty Thai pork strips and pak choi pancakes − lightly spiced and filled with fresh green vegetables.

Prep time: 15 mins

Cook time: 10 mins

Serves: 2

Cooking Skill: Easy

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

Step 1

In a large non-stick wok or saucepan, fry the pork loin steaks or fillet for a few minutes until brown.

Step 2

Add the courgette, broad beans, spring onions, sugar snap peas, and cook for 2-3 minutes.

Step 3

Meanwhile add the reduced-fat coconut milk, and curry paste and heat until thickened.

Step 4

Add the fresh coriander, fresh basil, cucumber, head pak choi, and beansprouts.

Step 5

Thoroughly toss together and serve, immediately.

Tips and Serving Suggestions

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

Method

Step 1

In a large non-stick wok or saucepan, fry the pork loin steaks or fillet for a few minutes until brown.

Step 2

Add the courgette, broad beans, spring onions, sugar snap peas, and cook for 2-3 minutes.

Step 3

Meanwhile add the reduced-fat coconut milk, and curry paste and heat until thickened.

Step 4

Add the fresh coriander, fresh basil, cucumber, head pak choi, and beansprouts.

Step 5

Thoroughly toss together and serve, immediately.

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