Sticky pork stir-fry
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Easy
- June 2012
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Serves 4
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Ready in about 15 minutes
This sweet and sticky pork stir fry recipe, made with sugar snap peas and pak choi, is perfect served with fluffy steamed rice.
Nutrition: per serving
- Calories
- 309kcals
- Fat
- 11.7g (3.2g saturated)
- Protein
- 34.4g
- Carbohydrates
- 16.9g (14.8g sugars)
- Fibre
- 1.6g
- Salt
- 0.9g
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Ingredients
- 2 pork chops
- 3 tbsp sweet chilli sauce
- A squeeze of lime juice
- 2cm fresh ginger, grated
- 1 garlic clove, crushed
- 1 tbsp groundnut oil
- 2 pak choi, leaves separated
- A handful of sugar snap peas
- 5 spring onions, sliced
- 1 small red chilli, finely chopped
Method
- Slice the pork chops into thin strips, removing the bone and excess fat.
- Mix the sweet chilli sauce, lime juice, ginger and garlic together in a bowl. Heat the groundnut oil in a pan, season the pork and add to the pan. Fry over a high heat for a few minutes to brown, then drain away any excess fat.
- Pour over the marinade and continue to cook for a couple of minutes more. Add the pak choi, sugar snap peas, spring onions and chilli. Continue to fry until tender. Serve with a bowl of steamed rice.
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