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Spiced pork with heaps of stir-fried greens

Contains pork – recipe is for non-Muslims only
Fresh tasting and packed full of green veg, this is a healthy and authentic Oriental stir-fry

  • Ready in 20-30 minutes
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 434
  • Carbohydrates 46
  • Saturated Fat 2
  • Sugar 0
  • Protein 38
  • Fat 12
  • Fibre 4
  • Salt 0.78

Nutrition per serving

  • Calories 434
  • Carbohydrates 46
  • Saturated Fat 2
  • Sugar 0
  • Protein 38
  • Fat 12
  • Fibre 4
  • Salt 0.78

Ingredients

  • 100g jasmine or basmati rice
  • 1 tbsp stir-fry oil (look out for Blue Dragon or Sharwood’s), or vegetable oil
  • 250g pork escalopes, sliced into thin strips
  • 1 bunch spring onions, trimmed and sliced
  • 175g broccoli, broken into small, bite-sized florets
  • 3 celery sticks, sliced
  • 2 heads of pak choi or bok choi, broken into separate leaves
  • 2 tbsp chopped fresh coriander
  • 1 lime, finely grated zest and juice
  • a few thin slices of red chilli (optional)
  • sweet chilli sauce, to serve (optional)

Tip

Making it beefy
Spiced beef with stir-fried greens: use strips of lean beef instead of pork.

With different veg
Substitute different vegetables – try baby corn, carrots, mushrooms, shredded cabbage.

Method

  1. Cook the rice in plenty of lightly salted boiling water – it will take about 12 minutes.

  2. Meanwhile, heat the oil in a wok or large frying pan. Add the pork and stir-fry briskly for 3-4 minutes. Tip in the spring onions, broccoli and celery and stir-fry over a high heat for 4 more minutes, then add the pak or bok choi for a minute or so until the leaves have wilted. Toss in the coriander and lime zest, squeeze in a little lime juice and add the chilli slices if you are using them. Season with salt and pepper. Heap on to warmed plates and serve with the drained rice – and sweet chilli sauce, if you like.

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