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Spicy ginger and garlic pork with pak choi

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Exotic flavours combine with tender pork in this Eastern-inspired dish.
Serves
2
Prep
15 minutes
Cook
12 minutes
Each 251g serving contains (excludes serving suggestion)
KCal
163
Carbs
6.00g
Fibre
5.10g
Protein
24.90g
Fat
3.30g
Saturates
0.60g
Sugars
4.10g
Salt
0.20g
Portion Fruit & Veg
2
Ingredients
Ingredients
180g pork fillet, trim fat and cut into 1cm-thick slices
4 cloves garlic, crushed
6cm fresh ginger, chopped
1–2 small red chillies, finely sliced
juice half lime
2 tsp Chinese five-spice
2 tsp toasted sesame oil
3–4 heads pak choi
1 tsp rapeseed oil
1 bunch spring onions, chopped into 3cm-long pieces
Method
  1. Add the pork to a bowl with the garlic, ginger, chilli, lime juice, Chinese five-spice and 1 tsp of the sesame oil. Mix well and set aside for at least 5 minutes to marinate (you could leave for 2 hours or overnight in the fridge).
  2. Roughly chop the pak choi stems, leaving the leafy top intact, and set aside.
  3. Add the rapeseed oil to a wok or pan then add the pork, any remaining marinade, and cook for 1–2 minutes each side.
  4. Add the spring onions and chopped pak choi stems (retaining the leaves). Stir for 2–3 minutes.
  5. Now add the leafy pak choi tops and the remaining 1 tsp of sesame oil. Stir fry for a further minute, then serve.
Chefs tips
  • Chicken, turkey, beef or prawns would also work well with this recipe.
  • If the food starts to stick or the pan gets too hot when stir-frying if stick, add 1 tbsp water and continue to cook.
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