Stir Fried Pork with Ginger and Honey
Stir fry’s are quick and easy recipes to follow and this recipe for Stir Fried Pork with Ginger and Honey is particularly tasty. I often eat this mid-week. Chinese food can be high in salt but this recipe isn’t as there is no extra salt or flavour enhancers used. If you would like to lower the potassium content of the dish then par-boil the peppers and mange tout before adding them to the stir fry. This is the 4th of 4 recipes provided by Catherine Buckley, renal dietitian at Salford Royal.
- 2 nests of medium egg noodles
- 2tsp cornflour
- 2 tbsp soy sauce
- 1tbsp honey
- 1tbsp sunflower oil
- 250g pork tenderloin, cut into bite sized pieces (chicken or beef can also be used)
- Thumb size piece of ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1 green pepper, deseeded and sliced
- 100g mange tout
- 1tsp sesame seed
- Bring a pan of salted water to the boil and cook the noodles following the pack instructions. Meanwhile, mix the cornflour with 1 tbsp water. Then stir in the soy sauce and honey, and set aside
- Heat the oil in a wok over a high heat. Add the pork and cook for 2 minutes until browned all over. Add the ginger, garlic, pepper and mange tout, and cook for a further 2 minutes. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with pork and vegetables, and finish with a sprinkling of sesame seeds.