Garlic chilli pork and pak choi stir fry
Sticky, spicy pork mince with pak choi and spring cabbage, ready in the time it takes to boil the kettle twice.
- Time20 min
- LevelEasy
- Costabout £1.25 a head
Ingredients
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Method
- 1
Heat the oil in a wok over a high heat. Fry the pork for 6 minutes, breaking it up, until browned and any liquid has cooked off.
6 min - 2
Add the garlic and chilli and stir fry for 1 minute.
1 min - 3
Add the cabbage and cook for 3 minutes, then the pak choi for 2 minutes more.
5 min - 4
Splash in the tamari, fish sauce and lime juice. Toss for 1 minute so everything is coated and glossy.
- 5
Scatter with sesame seeds and serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.