This week’s healthy Friday night stir fry is adapted from Slimming World’s A Taste of Asia book (p63): Japanese pork curry. Same ingredients, but a thicker sauce.

For the sauce:

• 1 onion, finely chopped
• 4 garlic cloves
• pinch chilli flakes
• thumb of ginger, grated
• 500 ml chicken stock
• 2 tbsp Chinese curry powder
• 1 tsp garam masala

Soften the onions then add spices then stock, then cook down to thicken.

For the stir fry:

• lean pork
• onion
• mangetout
• mushrooms
• carrots

Stir fry, then add sauce.

To serve:

• spring onions
• rice

Mmm it was delicious. And… err… I may have had a larger portion than shown. I’m now what we call “Chinese full”.