This low carb stir fry is inspired by the classic pork chow mein. Sliced white cabbage has been used to replace the noodles and these can be shredded thinly or sliced thicker to your personal taste. The recipe calls for a little apple cider vinegar to bring a sweet and sour flavour to the dish but this can be omitted if you prefer.
Servings: 2 people
- 300 g pork tenderloin sliced into strips
- 6 small radishes tops removed and thickly sliced
- 2 tbsp tamari sauce
- 2 tbsp sesame oil
- 2 tbsp fresh coriander (cilantro)
- 2 spring onions (green onions) finely sliced
- 1 tbsp extra virgin olive oil
- 1 green bell pepper sliced into 1 cm strips
- 2.5 cm fresh ginger grated
- 1 clove garlic minced
- ½ tbsp apple cider vinegar
- ½ tsp sesame seeds toasted
- 1 tsp ground allspice
- ½ white cabbage cored and finely sliced
- salt and pepper to season
- Heat a tablespoon of olive oil in a large pan over a low/medium heat and add the sliced cabbage. Cook over a gentle heat until just tender, stirring regularly. Set aside.
- Whilst the cabbage is cooking, heat 1 tablespoon of sesame oil in a large frying pan (skillet) or wok over a medium heat and add the sliced pork. Season with black pepper and fry until browned all over and cooked through. Remove from the pan and set aside.
- Reduce the heat a little and add another tablespoon of sesame oil to the frying pan. Add the sliced peppers and radishes and cook for 1 minute until only just tender.
- Add the grated ginger, spring onions, all spice and minced garlic to the pan. Stir well to combine and fry briefly until fragrant.
- Tip the cooked cabbage noodles and pork back into the frying pan and toss well to combine. Cook thoroughly for a further 1-2 minutes until all is piping hot through, adding extra oil if required.
- Add the tamari sauce and apple cider vinegar and cook for a further minute or two.
- To serve, scatter with fresh coriander and sesame seeds.
Calories: 493kcal | Carbohydrates: 6g | Protein: 46g | Fat: 30g | Fiber: 8g