Pork and Chinese Vegetable Stir Fry

Pork and Chinese Vegetable Stir Fry

Points per serving 6 Serves 2
	175 g pork tenderloin, sliced finely
	1 tablespoon soy sauce, light
	1 tablespoon sherry, dry
	1 teaspoon Chinese five spice powder
	2 teaspoon sunflower oil
	1/2 medium red green or yellow pepper(s), de-seeded and sliced thinly
	1 stick celery, cut into matchsticks
	2 medium carrot(s), cut into matchsticks
	55 g mushrooms, button, sliced thinly
	50 g sugar snap peas, or tiny broccoli florets
	2 portion spring onions, chopped
	125 g dried egg noodles

Put the meat in a shallow dish. Mix together the soy sauce, sherry, five-spice seasoning and 2 tablespoons of water and brush over the pork, coating it well. Cover and leave to marinate for 1 hour.

Heat the oil in a large, non-stick frying-pan. Add the pepper, celery and carrots and stir-fry for 3 minutes. Add the mushrooms, sugar-snap peas or broccoli and spring onions and stir-fry for a further 2 minutes.

Remove the vegetables with a slotted spoon and put to one side. Add the pork to the hot saucepan and stir-fry for 3 minutes. Pour on any remaining marinade and cook for a further minute.

Meanwhile, cook the egg-noodles, according to the pack instructions. Drain and divide between hot serving plates.

Return the vegetables to the saucepan and lightly toss with the meat, to mix. Spoon the meat and vegetables on to the hot noodles. Serve immediately.