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
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.
Top tip for making Weight Watchers pork and chinese vegetable stir-fry
Prepare the pork, cover and leave it to marinate overnight in the fridge This saves time the following day.