- Pork fillet
- 2 peppers (any colours)
- Soy sauce
- Spring onions
- Large knob of ginger
- 1 packet of green beans
When you're on a weight loss buzz, carbs become your enemy.
Most of us are conditioned to think we need carbs in a meal to give us the feeling of fullness. But you don't. I've come up with this nice little pork fillet stir-fry to fill you right up. It's packed full of amazing, simple ingredients, super cheap to make and completely carb-free.
Pork fillet is a really inexpensive piece of meat and full of flavour. This dish really does taste as good as it looks.
The main ingredient here is the pork fillet. Everything else is pretty standard and super cheap. Don't be shy with the ginger either.
Peel the carrots.
Chop them in half lengthways.
Now cut them all at an angle, this makes them look nice. Make sure not to make them too thick, so they cook nice and evenly.
This is what you should be left with.
Grab your knob of ginger and peel it.
Chop the ginger up into nice chunks.
Heat up some oil in a large pan over a medium heat.
Once the oil is ready, pop in all of the ginger and cook it nice and slow.
As soon as the kitchen starts to smell amazing, it's time to throw in the carrots and keep them on medium heat.
While all that's going on, whip out the pork fillet.
There will be a small amount of fat and sinew that you need to trim off. Just slip your knife in under the meat and whip them off.
Once this is done, cut the fillet into nice thin slices so they can cook super quick.
Move the carrots over to one side and turn the heat up a little bit and lash the pork in to the pan.
Season it up with a good lash of salt and pepper.
While the meat is taking on a bit of colour, chop the flesh away from the peppers.
Slice them into nice thin pieces.
Cut the rough ends off the beans. You should be able to do this in one go by getting them all in one hand. But mind those fingers!
That's your veg prepped and all the hard work done now.
Check on the pan – the pork should be nice and brown on all sides and the carrots getting soft at this stage.
Toss the rest of the veg into the pan.
Keep the whole thing stirred at this stage and moving around the pan, using a spatula or wooden spoon.
Chop the spring onions up (top tip: If you do them at an angle they look more professional).
Be generous with them and have a good handful. Use the green part rather than the white.
When the veg has been on for about a minute, lash in a good amount of soy sauce. Again don't be shy at this stage – it's all about the flavour.
Stir in the spring onions and cook them out for another minute or two.
That's it, plate it all up and sprinkle a few spring onions over the top. Looking absolutely delish and you're nearly a pro chef at this stage.
So there you go, another quality recipe with just seven ingredients, ready in less than 20 minutes and not a single carb in sight.
The fact that the pork is cheap means that you'll feed a good few people with this at only a fraction of the cost of other meals. Give it a try, it's really gorgeous.