Ginger and honey pork stir-fry
Serves 4
For the marinade: 3 tbsp honey 1 tbsp fish sauce 2 tbsp soy sauce (or tamari for gluten-free) 1 tbsp oyster sauce 2 tsp Chinese five spice 1 x 4cm piece of ginger, peeled and grated 4 garlic cloves, crushed 1 tbsp sesame oil ½ tsp bicarbonate of soda
For the stir-fry: 500g pork tenderloin, thinly sliced Sesame or peanut oil, for frying 1 tbsp soy sauce (or tamari for gluten-free) 1 tbsp water 2 tbsp honey 3 spring onions, sliced
Juice of 1 lime Sesame seeds
To serve: Steamed rice 1 Combine all marinade ingredients in a bowl. Add the pork, toss to coat thoroughly, then set aside to marinate for one hour. 2 Heat a wok over a high heat until very hot, then add the oil. Cook the pork in small batches for 1-2 minutes per batch until thoroughly cooked, leaving each batch to drain on kitchen paper while you cook the next one. 3 Add all of the cooked pork back to the pan, then add the soy sauce, water, honey and spring onions. Stir fry for one more minute, then turn off the heat and add the lime juice. Stir together, then sprinkle with sesame seeds and serve with rice.
Per Serving 368kcals, 13.5g fat (2.8g saturated), 27.9g carbs, 22.5g sugars, 35.2g protein, 1.6g fibre, 1.324g sodium