Serves 4
Preparation time 15 minutes, Cooking time 12–15 minutes
Ingredients:
2 tablespoons sesame seeds
1 tablespoon coconut oil
300 g (10 oz) pork fillet, in strips
2 garlic cloves, chopped
5 cm (2 inch) piece of fresh root ginger, peeled and cut into matchsticks
1 green chilli, deseeded and chopped
2 apples, cored and cut into wedges
2 carrots, peeled and cut into matchsticks
150 g (5 oz) broccoli florets
300 g (10 oz) ribbon rice noodles
juice of 1 lime
Method:
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden and toasted. Set aside.
Heat the oil in a wok or large frying pan, add the pork and stir-fry for 6–8 minutes until lightly browned. Add the garlic, ginger, chilli, apples and vegetables and stirfry for a further 4–5 minutes, or until the pork is cooked through.
Meanwhile, cook the noodles according to the packet instructions, then add to the stir-fry with the lime juice and toss all the ingredients together.
Serve sprinkled with the toasted sesame seeds.
For grilled pork steaks with apple & ginger coleslaw, cook 4 x 150 g (5 oz) pork steaks under a preheated hot grill for 3–4 minutes on each side, or until cooked through. Meanwhile, finely slice 1 small white cabbage, 2 celery sticks and 1 cored and deseeded red pepper and place in a bowl. Add 2 peeled and grated carrots and 2 peeled, cored and grated apples and mix well. Mix together 2
tablespoons natural yogurt, a 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated, and 1 tablespoon gluten-free mayonnaise in a small bowl, then stir into the coleslaw with 2 tablespoons chopped coriander. Serve with the grilled pork. Calories per serving 386
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| pork, apple and ginger stir-fry |
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