|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Pork and Spinach Stir-fry HT ACC 30mins Serves 4 Hot Pork Vegetables Pulses Herbs Main course Gluten Wheat Free EgglessIngredients 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
Instructions 1. Cut the meat into strips 12mm/½ 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 :
More Pork/Bacon Recipes | General Pork Preparation & Cooking Times | Pork Cuts
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
