- 3 tbsp vegetable oil
- 350g pork fillet (tenderloin), cut into thick strips
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 225ml chicken stock
- 100g frozen pea
- 1 rounded tbsp Greek yogurt
- handful coriander, roughly chopped
Heat 1 tbsp of the oil in a wok or large frying pan until very hot. Add the pork and stir fry for 3-4 mins until it starts to brown. Remove from the pan, set aside and wipe the pan out with a piece of kitchen paper.
Pour the remaining oil into the pan and tip in the spices. Cook over a medium heat for a minute to release their aromas. Pour in the chicken stock and cook for about 3-4 mins over a high heat until reduced by about half. Toss in the peas. Take it off the heat and stir in the yogurt. Season if you want to. Add the pork and warm through, then scatter over the coriander. Serve with some rice.