Zesty Stir-fry Pork
The fresh sweet and sour flavours of this dish will put a spring in your step midweek.
- 4 pork loin medallions, very thinly sliced (cut into strips, about the depth of a £1 coin) or pork loins steaks, fat removed
- zest and juice of 2 limes
- 2 garlic cloves, peeled and grated
- 4 tablespoons Mirin (rice wine)
- 4 tablespoons reduced salt soy sauce
- 4 tablespoons runny honey
- 2 large carrots, peeled and grated (approx. 100g)
- 100g beansprouts
- 80g sugar snap peas, sliced lengthwise
- 2 spring onions, thinly sliced
- 2 small red chillies, deseeded and thinly sliced (optional)
- Need to save time? Use a 320g bag of pre-prepared stir-fry vegetables instead
Stir in at the end:
- 240g pack ready-to-wok rice noodles
- 35g freshly chopped coriander (optional)
- 2 sprigs freshly chopped mint (optional)
- 1 tablespoon sesame seeds
In a shallow bowl, mix the marinade ingredients. together Add the pork strips and stir well. Set aside whilst you assemble the vegetables.
Heat a non-stick frying pan or wok on a medium high heat. Using a slotted spoon, remove the pork from the marinade and add to the pan (reserve the marinade for later) and stir continuously for four minutes to avoid overcooking.
Remove the pork from the pan and transfer to a plate. Add the reserved marinade to the pan and bring to the boil. Turn the heat down to medium. Add the vegetables (not the herbs) and cook for three minutes until hot yet still crunchy. Add the noodles and the pork to the pan, mix well and heat for a couple more minutes. Stir in the coriander and mint.
Divide the stir fry between four bowls, sprinkle over the sesame seeds and serve.