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Fridge-raid stir-fry
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Total Time:
35 minutes
Prep is key for a successful stir-fry. Combine ingredients for a quick and joyful meal. Stir-fry in small portions for control. Enjoy cooking!
Ingredients:
  • 150 g purple sprouting broccoli
  • 2 teaspoons sesame oil
  • 2 large free-range eggs optional
  • 1 tablespoon Worcestershire sauce optional
  • 1 cucumber
  • 2 tablespoons low-salt soy sauce
  • ½ a lime
  • 1 round or little gem lettuce
  • 250 g noodles
  • ½ a leek
  • 2 small carrots
  • 150 g baby courgettes
  • 2 tablespoons unsalted peanuts or cashew nuts
  • 1 x 500 g piece of higher-welfare pork fillet
  • olive oil
  • 4 tablespoons hoisin sauce
  • 150 g frozen peas and soya beans
  • 2 sprigs of fresh mint or parsley optional
  • chilli sauce to serve
Instructions:
  • Prepare the vegetables by trimming, halving, and blanching the broccoli, toss with sesame oil. Cook the eggs in boiling water for 7 minutes, cool, peel, and marinate in Worcestershire sauce. Slice and marinate the cucumber in soy sauce and lime juice. Wash and crisp lettuce leaves in cold water. Cook noodles per package instructions, drain, and set aside. Slice the leek, carrots, and courgettes into batons. Toast and crush the nuts. Cook pork in olive oil, then glaze with hoisin sauce. Stir-fry vegetables and noodles, then divide into serving bowls. Top with hoisin pork, broccoli, egg, cucumber, lettuce, herbs, nuts, and drizzle with chili sauce. Enjoy!

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