SW recipe: Five-spice pork with stir-fried veg

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Serves 4 Ready in about 40 minutes

Ingredients:

1 tbsp Chinese five-spice powder

3 tbsp soy sauce

2 lean pork tenderloin fillets (approx 350g each), visible fat removed

4 carrots, peeled and sliced

250g thin-stemmed broccoli, halved

4 garlic cloves, crushed 5cm piece fresh root ginger, peeled and grated

1-2 red chillies, finely chopped

1 red pepper, deseeded and sliced

225g can bamboo shoots, drained

225g can water chestnuts, drained

100g fresh bean sprouts

3 tbsp fish sauce

Lime wedges, to serve

Method:

1 Preheat your oven to 200°C/ fan 180°C/gas 6. Mix together the five-spice, soy sauce and some freshly ground black pepper in a bowl. Lay a piece of foil just over twice the length of 1 pork fillet on a large baking tray. Place the fillet on top. then pour over half the soy sauce mixture. Turn the meat to coat, then wrap in the foil, folding
the edges to create a parcel. Repe with the second piece of pork. Bake on the middle shelf for 25 minutes, or until cooked through.

2 Meanwhile, boil the a carrots and broccoli for 5 minutes, then drain, reserving a little of the cooking water. Set the veg aside in a bowl. Place a non-stick wok or frying pan over a medium-high heat and fry the garlic, ginger and chillies with a small splash of the cooking water for 2 minutes until fragrant- Add the carrots and broccoli to the pan, along with the red pepper, and stir-fry for 5-6 minutes (add a little more cooking water if the vegetables start to stick). Add the bamboo shoots, water chestnuts, bean sprouts and fish sauce and stir-fry for a further 3 minutes.

3 Remove the pork from the oven and leave to rest for 5 minutes before cutting into thick slices- Serve the vegetables and pork in bowls with lime wedges for squeezing over.
Syns per serving: FREE

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