xCherryKx
Full Member
Serves: 4
Cals per serving: 266 cals
Fat per serving: 4.9g fat
Prep time: 5 mins (marinating time: 20 mins)
Cook time: 20 mins
Ingredients
450g lean pork tenderloin, thinly sliced
1 red pepper, de-seeded and sliced
1 yellow pepper, de-seeded and sliced
12 spring onions, sliced
For the marinade
4tbsp dark soy sauce
2tbsp clear honey
2 garlic cloves, crushed
1 small red chilli, chopped
Method
1. In a bowl mix together the marinade ingredients. Add the pork and stir to ensure the meat is evenly coated. Cover and leave to marinate in the fridge for 20 mins.
2. Heat a non-stick wok or large non-stick frying pan. Drain the pork, reserving the marinade, and add to the pan. Stir-fry the pork until the meat starts to firm up. Add the peppers and spring onions, along with the reserved marinade. Mix well and stir-fry until the peppers are cooked but still slightly crunchy. Serve with noodles (extra calories).
Cals per serving: 266 cals
Fat per serving: 4.9g fat
Prep time: 5 mins (marinating time: 20 mins)
Cook time: 20 mins
Ingredients
450g lean pork tenderloin, thinly sliced
1 red pepper, de-seeded and sliced
1 yellow pepper, de-seeded and sliced
12 spring onions, sliced
For the marinade
4tbsp dark soy sauce
2tbsp clear honey
2 garlic cloves, crushed
1 small red chilli, chopped
Method
1. In a bowl mix together the marinade ingredients. Add the pork and stir to ensure the meat is evenly coated. Cover and leave to marinate in the fridge for 20 mins.
2. Heat a non-stick wok or large non-stick frying pan. Drain the pork, reserving the marinade, and add to the pan. Stir-fry the pork until the meat starts to firm up. Add the peppers and spring onions, along with the reserved marinade. Mix well and stir-fry until the peppers are cooked but still slightly crunchy. Serve with noodles (extra calories).
