Chilli pork and pumpkin stir-fry
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
For a new flavour combination mid-week try chilli and pork. The freshness with added ginger will make every mouthful so delicious that you will be making this dish again and again!
Ingredients
Olive oil
1 tbs
Pumpkin
500 g, Japanese variety, cut into 1cm thick pieces
Pork medallion or loin steak, raw
600 g, thinly sliced
Carrot(s)
2 medium, sliced
Beans, snake
1 cup(s), cut into 7cm lengths
Garlic
2 clove(s), finely chopped
Fresh ginger
1 tbs, finely grated
Fresh red chilli
1 whole, thinly sliced
Salt reduced chicken stock
¼ cup(s), (60ml)
Tamari, salt-reduced
1 tbs
Chervil
2 tbs, chopped
Instructions
1
Heat a wok over medium-high heat. Add half the oil and heat for 20 seconds. Stir-fry pumpkin, in batches, for 5 minutes or until golden and tender. Transfer to a plate.
2
Reheat wok over medium-high heat. Add 1 teaspoon remaining oil and heat for 20 seconds. Stir-fry pork, in batches, for 3 minutes or browned. Transfer to a plate.
3
Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry carrot, beans, garlic, ginger and chilli for 3 minutes or until softened. Add stock, tamari, pumpkin and pork and stir-fry until heated through. Serve sprinkled with chervil
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