Thai-style pork
Average rating:
This recipe adds an exotic twist to pork steaks or fillets and has loads of vegetables and fresh herbs to add nutrients and flavour. Serve it rolled into Chinese pancakes with rice or egg noodles, extra stir-fried vegetables and pre-bought prawn toasts.
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Cooking time: 10 mins
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Serves: 2
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
- 225g (8oz) lean pork loin steaks or fillet, cut into thin strips or slices1tsp oil1 courgette, sliced
- 50g (2oz) broad beans, peeled
- 4 spring onions, sliced thinly
- 50g (2 oz) sugar snap peas, sliced
- 150ml (1/4pt) reduced fat coconut milk
- 1tbsp green Thai curry paste
- 2tbsp fresh coriander, chopped
- 2tbsp fresh basil, chopped
- 5cm (2in) cucumber, cut into thin sticks
- 1 head pak choi, roughly sliced
- 50g (2 oz) beansprouts
To serve
- Chinese pancakes
- Rice or egg noodles
- Prawn toasts
To serve
- Chinese pancakes
- Rice or egg noodles
- Prawn toasts
Method
- In a large non-stick wok or saucepan, fry the pork in the oil until browned.
- Add the courgette, beans, spring onions and peas and cook for 2-3 mins.
- Meanwhile add the coconut milk and curry paste and heat until thickened. Add the coriander, basil, cucumber, pak choi andbeansprouts. Thoroughly toss together and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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