Stir Fryday: Japanese Pork Curry

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”.

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