Spicy ginger and garlic pork with pak choi
prep: 15 minutes
cook: 12 minutes
serving: 2
Nutrition Facts
each serving
KCal
211
Carbs
8.6g
fiber
4.6g
Protein
23.1g
Fat
8.3g
Saturates
2g
Sugars
6.8g
Salt
0.31g
Fruit/Veg Portion
2
Ingredients
all 10 types- 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
Directions
5 steps in totalStep 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).
Step 2
Roughly chop the pak choi stems, leaving the leafy top intact, and set aside.
Step 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.
Step 4
Add the spring onions and chopped pak choi stems (retaining the leaves). Stir for 2–3 minutes.
Step 5
Now add the leafy pak choi tops and the remaining 1 tsp of sesame oil. Stir fry for a further minute, then serve.
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