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Ingredients :
Serves 4
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450g / 1lb pork fillet
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2 tbsp light soy sauce
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1 tbsp vinegar
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1 tsp sugar
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1 tsp Chinese five-spice powder
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2-4 garlic cloves, peeled and crushed
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2 tbsp groundnut oil
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1 large onion, peeled and finely sliced
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125g / 4oz carrots, peeled and cut into
matchsticks
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2 celery sticks, trimmed and sliced
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125g / 4oz French beans, trimmed and
halved
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3 tbsp smooth peanut butter
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1 tbsp freshly chopped flat-leaf parsley
To serve :
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freshly cooked basmati and wild rice
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green salad
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Method :
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Remove any fat or sinew from the pork
fillet, cut into thin strips and reserve. Blend the soy sauce, vinegar,
sugar, Chinese five-spice powder and garlic in a bowl and add the pork.
Cover and leave to marinate in the refrigerator for at least 30
minutes.
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Drain the pork, reserving any marinade.
Heat the wok, then add the oil and, when hot, stir-fry the pork for 3-4
minutes, or until sealed.
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Add the onion, carrots, celery and beans
to the wok and stir-fry for 4-5 minutes, or until the meat is tender
and the vegetables are softened.
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Blend the reserved marinade, the peanut
butter and 2 tablespoons of hot water together. When smooth, stir into
the wok and cook for several minutes more until the sauce is thick and
the pork is piping hot. Sprinkle with the chopped parsley and serve
immediately with the basmati and wild rice and a green salad.
Nutritional
details per 100g
energy 117kcals/490kj protein 11g carbohydrate 8g fat 5g fiber 1g sugar 1.9g sodium 0.2g
√
cow's milk-free
√
egg-free
√ seafood-free |
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