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A good choice as a main course for lunch or dinner with colourful vegetables and flavours.
350 g (12 oz) pork fillet cut into slices
500 g (1 lb 2 oz) King Edward potatoes, peeled and diced
2 tbsps semi-skimmed milk
150 g (5 oz) medium plums, stoned and roughly chopped
1 tbsp light soy sauce
1 tbsp flaked almonds
150 g (5 oz) small broccoli florets
200 g (7 oz) pak choi (bok choi), sliced
Low-calorie oil spray
4 spring onions, sliced
3 tbsps plum and ginger sauce
Spray a non-stick frying pan with low-calorie spray. Fry the pork fillet for 15-20 minutes, turning frequently until golden brown. Add the plums to the pan and stir around for a minute or two, adding a tablespoon of water to prevent sticking if needed. Add the plum and ginger sauce, soy sauce, almonds and 25 mls cold water to the pork in the pan. Heat through until the pork is cooked. The juices should run clear with no pink meat remaining.
Meanwhile cook the potatoes until tender and drain. Mash the potatoes with the milk, and then stir in the sliced salad onions. Cook the broccoli for 1-2 minutes in minimal water, then add the pak choi and cook for a further 1-2 minutes until just tender. Drain off any excess liquid.
Serve the pork with the vegetables and salad onion mash.
(Serves 4)
Calories per serving: 293
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