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Add a photoServings: 4
Ingredients
- 1 Tbsp. Polyunsaturated oil
- 1 x Onion, minced finely
- 1 x Red pepper, de-seeded and minced
- 425 gm Lean pork tenderloin, cut into 5 cm (2 inch) thin strips (14oz)
- 125 gm Canned water chestnuts, liquid removed and minced (4oz)
- 1 x Dry red chilli
- 1 tsp Cornflour
- 1 tsp Soy sauce
- 1 Tbsp. Medium-dry sherry
- Â Â Pepper
Directions
- Heat the oil in a wok or possibly large non-stick frying-pan, add in the onion and the red pepper and stir-fry over a high heat for 3 min.
- Add in the pork and stir-fry for a further 3 min.
- Add in the water chestnuts and whole chilli, and cook for 2 min.
- Blend the cornflour with the soy sauce, sherry and pepper to taste, and stir it into the pork mix. Stir-fry for a further 2 min.
- Remove the chilli before serving with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 23 | 12% |
| Total Fat 2.6g | 3% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 66mg | 22% |
| Sodium 131mg | 5% |
| Potassium 612mg | 17% |
| Total Carbs 17.22g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.1g | 1% |
| Protein 22.9g | 37% |
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