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Pork stir fry with beans & watercress
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1 Waitrose Duchy Organic Free Range British Pork Fillet, trimmed and cut into 1cm slices
2 tsp cornflour
2½ tbsp dark soy sauce
1 tsp clear honey
1 tbsp wok oil
300g fine green beans, trimmed
1 onion, cut into bitesized chunks
15g ginger, peeled and finely shredded
100g pack watercress, big stalks removed
1. Combine the pork with 1 tsp cornflour and 1½ tbsp of the soy sauce. Set aside for a few minutes. Mix the remaining cornflour and soy with the honey and 5 tbsp water.
2. Heat a large nonstick frying pan or wok and sear the pork in two batches for 5 minutes per batch, using 1 tsp oil each time. Set aside on a plate. Add 5 tbsp water to the pan and deglaze the pan (see cook’s tip), add this to the sauce, then wipe out the pan using kitchen paper.
3. Add 1 tsp more oil to the pan and sizzle the beans for 3-5 minutes until starting to char. Tip in the onion and ginger and cook for 1 minute. Return the meat and its resting juices to the pan, tip in the sauce and bring to a simmer, until the pork is cooked through, with no pink meat and the juices run clear. Remove from the heat and fold in the watercress. Serve immediately, with rice, if liked.
Cook’s tip Try this with turkey breast strips or chicken chunks instead of pork. Adjust the cooking times accordingly, until the meat is cooked and the juices run clear with no pink meat. Deglazing is the act of adding liquid to a hot pan, which allows all the caramelised bits stuck to the bottom to release. It means none of that flavour gets wasted.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in July 2021.