A request came in this weekend to my Facebook page (Carol Bowen Ball) for a Chinese recipe and here is my offering.
It ‘s a wonderfully light and crunchy pork stir-fry with Chinese vegetables that could be served with noodles if liked. The secret to getting the Chinese flavour in this dish is to use a low-fat cooking spray that has been specially developed for wok type cooking. The Stir-Fry Frylight one that I used for this recipe has been infused with the flavours of soy sauce, sesame, ginger and garlic. ENJOY!
STIR-FRIED PORK WITH CHINESE VEGETABLES
200g/7oz lean pork, thinly sliced
Frylight Stir Fry low-fat oil spray
1 small onion, thinly sliced
1 small red pepper/capsicum, seeded and sliced
100g/4oz Chinese vegetable mix or Chinese cabbage, shredded
salt and freshly ground black pepper
1. Place the pork in a bowl and spray liberally with the low-fat spray turning to coat evenly.
2. Spritz a wok or large frying pan with the low-fat spray, heat then add the onion and cook for 2 minutes.
3. Increase the heat, add the pork and stir-fry for 3-4 minutes until beginning to brown.
4. Add the pepper with a little more low-fat spray and cook for 1 minute. Add the mixed vegetables with a little more low-fat spray and stir-fry for 2 minutes, until the pork and vegetables are cooked. Serve at once with rice or noodles if liked.
WLS PORTION: 1/2
Calories per portion: 200
Image courtesy of Frylight