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Servings 4
Calories 352 kcal
Prep Time20 mins
Cook Time10 mins
Total Time30 mins

Ingredients
 

  • 500 g pork loin fillet, no fat or silver sinew, cut into 8-12 slices
  • 1 medium egg white
  • 1 tbsp cornflour
  • pinch salt
  • 4 tbsp vegetable oil
  • 1 red pepper, de-seeded and cut into strips
  • 1 yellow pepper, de-seeded and cut into strips
  • 1 medium onion, very finely sliced
  • 2 garlic cloves, peeled and chopped finely
  • 8 spring onions, sliced finely
  • 6 tbsp dark soy sauce

Instructions
 

  • Whisk the egg white and cornflour together briefly with a pinch of salt.
  • Place the peppers and onion into a saucepan with a pinch of salt, cover with water and bring to a boil. Immediately strain leave to cool.
  • Heat a wok or non-stick frying pan with 2 tbsp vegetable oil.
  • Add half the chopped pork and stir fry until nicely coloured, remove from the pan or wok.
  • Repeat the process until the pork is all sealed, keep warm.
  • Wipe out the wok with a kitchen towel, reheat with 2 tbsp vegetable oil.
  • Add the cooled peppers, garlic and spring onions, and stir fry over high heat for 3-4 minutes or until softened and coloured.
  • Add the pork and the soy sauce, stir well, then add any juice leftover from the plate.
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Nutrition Facts
Velveted Pork Fillet with Peppers Avocado & Garlic
Amount per Serving
Calories
352
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
13
g
81
%
Cholesterol
 
79
mg
26
%
Sodium
 
1589
mg
69
%
Potassium
 
775
mg
22
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Pork
Cuisine British, ITV This Morning, Spring
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