Serves 4
Ingredients
1 small head Bok choy, shredded
1 medium cucumber, deseeded and diced
1 red pepper; deseeded and sliced
3 tbsp peanut oil
1 pork fillet (weighing about 0.5 kg), trimmed
and sliced thin
1 tsp chilli sauce, or more according to
taste
1 aubergine, sliced thin
1 red onion, sliced thin
1 garlic clove, sliced
1 green pepper, deseeded and sliced
2 tbsp light soy sauce
2 tbsp sesame seeds
Method
1. Arrange the Bok choy and cucumber in
a large salad bowl with the red pepper,
then leave in a cool place until required.
2. Heat the oil in a large frying pan or
wok, then add the pork fillet, and cook
quickly to brown. Add the chilli sauce,
then the aubergine, and stir- fry until
the aubergine is beginning to brown. Add
the remaining vegetables, and stir-fry briefly,
then add the soy sauce. Scatter the sesame
seeds into the pan, stir, then spoon the
meat and vegetables over the prepared salad
leaves. Toss lightly, then serve immediately.
Health info
Protein: Medium
Saturated fat: Low
Unsat Fat: Medium
GI: Medium
Insoluble fibre: Medium
Cholesterol: Low
Antioxidant: High
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