Lemon & chilli sesame pork with mangetout
- Gary Rhodes
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Serves 2
Easy
Prep: 20 mins
Cook: 15 mins
A star rating of 3.6 out of 5.26 ratingsRate
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Don't be scared of a little chilli, this dish by Gary Rhodes has the perfect amount of kick to complement the citrus twang of the lemon
Egg-free
High-fibre
High-protein
Low carb
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Vegetable stir-fry
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Ingredients
Nutrition
Units:
MetricUS
-
100g sesame seed
-
olive oil
for cooking
-
2 shallots
sliced
-
2 medium red chillies
halved and deseeded and very thinly sliced
-
zest and juice 1 lemon
-
350g pork fillet
or loin, sliced into thin strips
-
knob of butter
-
trickle sesame oil
(optional)
-
100g mange tout
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Nutrition: per serving
-
kcal593
-
fat40g
-
saturates8g
-
carbs4g
low
-
sugars4g
low
-
fibre7g
-
protein51g
high
-
salt0.3g
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Method
-
step 1
To pre-cook the mangetout, snap away and discard the tops, then plunge into rapidly boiling salted water for 1 min before draining and keeping to one side. Heat a wok or frying pan, add the sesame seeds and ‘toast’ until golden brown. Spoon into a bowl and leave to one side.
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step 2
Add a splash of olive oil to the pan and fry the shallots, chilli and lemon zest over a medium heat for a few mins until the shallots just begin to soften. Season the pork with salt and pepper. Increase the heat in the pan, add the pork and fry for just a few mins until the pork is golden brown. Stir in the mangetout, sesame seeds, butter and lemon juice (using just half if it’s a particularly juicy fruit). Finish with a trickle of sesame oil, if using.
Recipe from Good Food magazine, December 2007
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A star rating of 3.6 out of 5.26 ratings
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