Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Chilli pork and pumpkin stir-fry by WW

Chilli pork and pumpkin stir-fry

6
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
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

Notes

SERVING SUGGESTION: ½ cup cooked brown rice. TIP: You can use 200g green beans instead of snake beans.

You might like

You might like