Weight Watchers pork and chinese vegetable stir-fry
Prep time:(with 1 hour marinating time)
Skill level: Bit of effort
This tasty stir-fry from Weight Watchers is packed full of flavour. Marinate juicy cuts of pork tenderloin in Chinese 5 spice for an authentic taste. This recipe serves 2 people and takes only 20 mins to make - its the perfect mid-week meal. If you're making this for a bigger family, double or triple the portions. Leftovers can be served the next day reheated thoroughly before serving. This delicious stir-fry may be low in calories and fat but it certainly doesn't miss out on flavour.
- 75g pork tenderloin, sliced finely
- 1 tbsp soy sauce, light
- 1 tbsp dry sherry
- 1 tsp Chinese 5 spice
- 2 tsp sunflower oil
- 1/2 medium pepper, de-seeded and sliced thinly
- 1 stick(s) celery, boiled in salted water, cut into matchsticks
- 2 medium carrots, cut into matchsticks
- 55g button mushrooms, sliced thinly
- 50g sugar snap peas or tiny broccoli florets
- 2 medium spring onions, chopped
- 125g dried egg noodles
Prepare the pork, cover and leave it to marinate overnight in the fridge This saves time the following day.
- Put the meat in a shallow dish. Mix together the soy sauce, sherry, five-spice seasoning and 2 tablespoons of water and brush over the pork, coating it well. Cover and leave to marinate for 1 hour.
- Heat the oil in a large, non-stick frying-pan. Add the pepper, celery and carrots and stir-fry for 3 minutes. Add the mushrooms, sugar-snap peas or broccoli and spring onions and stir-fry for a further 2 minutes.
- Remove the vegetables with a slotted spoon and put to one side. Add the pork to the hot saucepan and stir-fry for 3 minutes. Pour on any remaining marinade and cook for a further minute.
- Meanwhile, cook the egg-noodles, according to the pack instructions. Drain and divide between hot serving plates.
- Return the vegetables to the saucepan and lightly toss with the meat, to mix. Spoon the meat and vegetables on to the hot noodles. Serve immediately.