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”.
