If you're like me and have already overindulged this December try this healthy, quick stir fry to bring some goodness back into your life! It's low calorie but delivers on taste, making it the perfect weeknight supper! I love trying different ways to stir fry, in this recipe I've used Worcester sauce and a splash of Nam Pla (fish sauce) to add depth of flavour to the dish. Nam Pla is not exclusive to Asian cooking and works incredibly well in gravies and sauces which need an extra something, just remember that a splash is normally enough. This is a bowl of low calorie goodness, I've used good quality pork tenderloin, lovely fresh runner beans, onion and garlic in the stir fry. The potato wedges are par boiled to create a fluffy interior and baked to perfection. This is a quick and healthy meal, perfect for weeknight cooking.
Ingredients for the pork
250g pork tenderloin, cut into bite sized chunks
10 runner beans, chopped in bite sized pieces
1 red onion, chopped
2 garlic cloves, minced
2 tbsp Worcester sauce
A splash of Nam Pla
Ground nut oil or rapeseed oil
Salt and pepper
Ingredients for the wedges
2 potatoes, cut into 8 wedges per potato
2 tbsp rapeseed oil or similar
1 tsp oregano
Salt and pepper
Turn the oven onto 180C.
Place the wedges in boiling water for 6 minutes. While they are bubbling away mix the rapeseed oil, oregano and a load of seasoning in a bowl, stir thoroughly. Drain the wedges and place in a baking tray. Pour over the oily mixture and combine so all the wedges are coated. Now place in the oven for 25-30 minutes, or until the wedges are crispy and coloured.
When the wedges are 10 minutes from being ready, heat a wok or large pan with a little ground nut oil. Once the pan is hot throw in the onion and garlic, cook for a minute before adding the runner beans, pork, Worcester sauce and Nam Pla. Keeping the pan moving, stir fry for 4-5 minutes until the pork is cooked and nicely coloured.
Serve immediately with the wedges and enjoy!