Peppered Pork Stir-Fry
The Fast 800 Recipe Book
Macro's per serving
250g pork tenderloin fillet, trimmed, cut in half lengthways then into 1cm slices
1 tbsp coconut or canola oil
1 x 320 - 350g pack mixed stir-fry vegetables
15g fresh root ginger, peeled and finely grated
For the spicy sauce
1 tsp cornflour
1 tbsp dark soy sauce
1 tsp runny honey
1/4 - 1/2 tsp crushed dried chilli flakes
Season the pork all over with a little sea salt and a generous amount of freshly ground black pepper.
Heat the oil in a large non-stick frying pan or wok over a medium - high heat. Add the pork and stir-fry, tossing frequently, for 3-4 minutes, or until lightly browned and cooked through.
Add the vegetables and stir fry with the pork for 2-3 minutes. Stir in the ginger and cook for a few seconds more.
Meanwhile, for the spicy sauce, mix the cornflour with the soy sauce, honey and chilli flakes in a small bowl. Stir into the pan and toss everything together for 1-2 minutes, or until the vegetables are tender and glossy.
Serve with a little extra soy sauce, if you like.
Use a protein of your choice such as chicken or tofu - note this will change the macros ratio of the meal so ensure you recalculate these.
Use fresh vegetables instead of frozen.
Add a starchy carb such as brown rice or noodles if your macros allow.