Spiced pork with heaps of stir-fried greens

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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.

With different veg

Substitute different vegetables - try baby corn, carrots, mushrooms, shredded cabbage.

434 kcalories, protein 38g, carbohydrate 46g, fat 12 g, saturated fat 2g, fibre 4g, salt 0.78 g

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• gaff

  11 April 2008

  gaff rated and commented on this recipe

  

  Loved the pak choi, it was the first time using pak choi, easy to cook. The pork was tender & tasty, definetly try it with the sweet chilli sauce on the side.

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• Belkey

  30 May 2008

  Belkey rated this recipe

  

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• Cooking

  22 January 2009

  Cooking rated and commented on this recipe

  

  Great recipe, easy to cook. First time I'd cooked Pak Choi but def going to do more with this vegetable. I served this up as a starter, just left the rice out. Very easy and recommended!

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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)

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Difficulty and servings

Serves 2

Preparation and cooking times

Super healthy

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)

434 kcalories, protein 38g, carbohydrate 46g, fat 12 g, saturated fat 2g, fibre 4g, salt 0.78 g

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