Healthy Eating

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Rachel Burns from Kent sent us this wonderfully light and fragrant stir-fry recipe, perfect for quick, easy and filling dinner. Rachel tells us: “This is a tasty, almost Thai-style stir fry that will tingle your taste buds!”

Rachel’s stunning stir-fry wins her a fabulous hardback 30-minute meals book. For your chance to win, send us your culinary creations!

Serves: 4
Syns per serving:
Free on Extra Easy and Original, 4 Syns on Green* *Add 6 Syns if not using pork as a Healthy Extra ‘b’ choice

Preparation time:  15 mins
Cooking time: 15 mins

ingredients

4 cloves garlic
3 inch piece of ginger
1 large pack spring onions
2 bulbs of pak choi
2 courgettes
650g pork
Fry Light
Dried chilli flakes, to taste
1 chicken stock cube dissolved in ¾ pint boiling water
Soy sauce
Freshly ground black pepper

To serve: Rice (enough for 4 people,
2 Syns per 28g cooked on Original)

method

1. Finely chop up the garlic and ginger, halve the spring onions and cut the pak choi into strips, lengthways. Cut the courgettes in half lengthways. Continue to cut lengthways to produce thin, wide strips.

2. Cut the pork into bitesize pieces.

3. Heat some Fry Light in a wok and add the garlic, ginger, spring onions and a few pinches of chilli flakes (or to taste). When slightly softened, add the pork.

4. Once cooked, add the chicken stock and a generous splash of soy sauce. Season with black pepper.

5. Add the pak choi and courgette strips and toss well. When the pak choi starts to wilt, it's time to eat! Serve with boiled rice.

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