- Teriyaki Pork & Mushroom Stir-Fry.jpg (36.79 KiB) Viewed 683 times
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 4
No nutritional information available, but this is a Slimming World Recipe.
Ingredients
- 400g (14oz) lean pork loin steaks, visible fat removed, sliced into thin strips
- 4 level tbsp teriyaki sauce
- 1 tsp Chinese five-spice powder
- Low-calorie cooking spray
- 4 large eggs, beaten
- 250g (9oz) flat mushrooms, sliced
- 320g (11oz) pack stir-fry vegetable mix
- Juice of 1 lime
Method
1. Put the pork in a mixing bowl with the teriyaki sauce and the five-spice powder. Stir to coat and leave to marinate until needed.
2. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Once hot, add half the eggs and swirl to form a thin omelette. Leave until set, then slide onto a plate. Spray the pan with low-calorie cooking spray and repeat with the remaining eggs. Roll up each omelette, slice into thin strips and cover with foil.
3. Spray a large, non-stick wok or frying pan with low-calorie cooking spray and place over a medium-high heat. Lift the pork from the marinade, reserving the marinade, and fry for 2 - 3 minutes on each side until browned. Remove from the pan and set aside. Add the mushrooms to the pan and fry without stirring for 2 - 3 minutes, then stir and cook for 2 minutes. Add the stir-fry mix and cook for 4 - 5 minutes until the veg are almost cooked but still a bit crunchy.
4. Add the marinade and pork to the pan. Stir by for 2 - 3 minutes, or until the pork is cooked through. Add the lime juice, then divide between 4 plates and top with the egg strips.
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