Today’s Exercise: 31 minutes on Wii Fit, 9500 steps
Right, so yesterday we had a roast (nice not having to cook sometimes) where I made some red cabbage which I will do the write-up of later. Because of this there was some leftover pork which needed to be eaten and so made myself a healthy stir-fry for dinner.
Looking at the comments on the recipe page I made some modifications to it. Firstly instead of only using beans as a vegetable I split the amount so that there is half beans and half broccoli. Also, since there was about 4oz of gammon left the amounts used for the marinade has been doubled enough for two people (as half tablespoons are a bit of an ask and extra sauce is always a plus).
Ingredients (for one person):
- 1 tbsp soy sauce
- 1 tbsp honey
- 1/2 inch piece of ginger, minced
- a pinch of chilli flakes
- 4oz cooked pork, sliced into 1/2 inch pieces
- 2oz green beans, trimmed
- 2oz tenderstem broccoli
- 1/4 cup orange juice
- 1/2 tsp rice vinegar
- 1 tsp cornflour
- 1 tsp sesame oil
- 1/2 tsp grated orange peel
- 1 garlic clove, minced
Mix first 4 ingredients, add the pork and evenly coat. Stick this in a plastic container with a lid and shake. Then stick in the fridge for at least 4 hours.
Cook the broccoli and beans in large pot of boiling salted water until just crisp-tender and then drain. Heat a wok with a few sprays of low-calorie oil and then add the pork (leaving the marinade in the dish) and cook for 2-3 minutes. Set the pork to the side and whisk the orange juice, rice vinegar, cornflour and reserved marinade in small bowl.
Heat the sesame oil in the wok on a high heat and stir-fry the beans and broccoli for about 2 minutes so it’s browned. Then add the orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils and begins to thicken (this takes a minute). Then transfer to a bowl and serve.
Verdict: I would openly like to say one thing first: usually I do not like broccoli. The only reason that I did this recipe was that it looked simple. The sauce was absolutely gorgeous and the choice to make more of it was right as the moment it hit the wok… well it almost completely evaporated instantaneously. As a whole it was lovely, but not THAT filling so it would be better to have it with some form of side. Me? I ate a large bowl of air-popped popcorn and loved it.
Calorie Count: 250 per serving
Thin Cooking 