Tuesday, January 5, 2010

Recipe for Week 1 : Day 2

Ginger pork with cabbage  WW8
500gm pork fillet, trimmed & sliced
2 Tblsp soy sauce
1 Tblsp honey
1/2 tsp Chinese 5 spice
2 tsp grated fresh ginger
2 tsp olive oil

250gm egg noodles
150gm cabbage, cored and shredded
150gm spinach, washed and shredded
1 sm red bell pepper, deseeded and diced
1 red or green chilli, finely sliced
A generous handful of beansprouts
Mix the marinade ingredients together in a shallow bowl.
Add the pork, turn to coat, and allow to stand while you prepare the vegetables.
Tip the pork and marinade into a heated pan. Keep the pork moving so that the honey doesn’t catch.
Cook the noodles in plenty of water, according to the packet instructions.
Just before the noodles are cooked, add the shredded cabbage and spinach, the diced
bell pepper and the chopped chili.
Return to the boil and allow to cook for a further 2 mins.
Stir well to combine. Drain.
Divide the vegetable-noodles and the pork between 4 serving plates.
Garnish with bean sprouts.
Serve with extra soy and sweet chili sauce if desired.

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