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A Weekday Menu Recipe

Pork and Spinach Stir-fry        HT   ACC        30mins

Serves 4     Hot   Pork   Vegetables  Pulses  Herbs  Main course  Gluten Wheat Free  Eggless



1 tbsp Olive Oil

300g/11oz Pork Fillet

6 large Spring Onions (scallions),  Green and white parts sliced diagonally

175g/6oz Spinach, stalks removed

1 Garlic Clove, crushed

1 x 200g/7oz tin Chickpeas, drained

1 x 400g/14oz tin Chopped Tomatoes

150g/5oz Natural Greek Yoghurt

1 tbsp Fresh Thyme, chopped

1 teasp Cornflour

Salt and Black Pepper




1. Cut the meat into strips 12mm/˝ inch wide and 5cm/2 inches long. Heat the oil in a large frying pan or wok. Add the pork strips and stir-fry for 2-3 minutes.


2. Add the onions, spinach and garlic and cook for a further 1-2 minutes stirring constantly then stir in the chickpeas, tomatoes, yogurt, most of the herbs and seasoning.


3. Blend the cornflour with a little water then add to the pan. Cook for a further 3-4 minutes until thickened and smooth. Serve immediately garnished with the remaining chopped herbs.



Serving Suggestions :


Boiled Rice


Fresh Fruit Salad



More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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