Air Fried Pork Steaks with Roasted Vegetables (Winter)
Prep time: 15 mins
Cooking time: 15 mins
Easy
Serves:
2
Thai Pork With Pak Choi And Pancakes
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Spruce up your midweek menu with these tasty Thai pork strips and pak choi pancakes − lightly spiced and filled with fresh green vegetables.
Prep time: 15 mins
Cook time: 10 mins
Serves: 2
Cooking Skill: Easy
Ingredients
225g
lean pork loin steaks or fillet, trimmed and cut into strips
1 teaspoon
oil
1
courgette, sliced
50g
broad beans, peeled
4
spring onions, thinly sliced
50g
sugar snap peas, sliced
150ml
reduced-fat coconut milk
1 tablespoon
Green Thai curry paste
2 tablespoons
freshly chopped coriander
2 tablespoons
fresh basil, roughly chopped
1x 5cm
piece cucumber, cut into thin strips
1 head
pak choi, roughly sliced
50g
fresh beansprouts
Method
Step 1
In a large non-stick wok or saucepan, fry the pork loin steaks or fillet for a few minutes until brown.
Step 2
Add the courgette, broad beans, spring onions, sugar snap peas, and cook for 2-3 minutes.
Step 3
Meanwhile add the reduced-fat coconut milk, and curry paste and heat until thickened.
Step 4
Add the fresh coriander, fresh basil, cucumber, head pak choi, and beansprouts.
Step 5
Thoroughly toss together and serve, immediately.
Tips and Serving Suggestions
Alternatively serve rolled into Chinese pancakes with rice or egg noodles, additional stir-fried vegetables and pre-bought prawn toasts.
Method
Step 1
In a large non-stick wok or saucepan, fry the pork loin steaks or fillet for a few minutes until brown.
Step 2
Add the courgette, broad beans, spring onions, sugar snap peas, and cook for 2-3 minutes.
Step 3
Meanwhile add the reduced-fat coconut milk, and curry paste and heat until thickened.
Step 4
Add the fresh coriander, fresh basil, cucumber, head pak choi, and beansprouts.
Step 5
Thoroughly toss together and serve, immediately.
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