CHILLI AND GINGER PORK STIR-FRY

CHILLI AND GINGER PORK STIR-FRY

Serves 6

1 Syn per serving

6 tbsp. reduced-salt soy sauce
2 tsp. sesame oil - 4 Syns (Have tried without but it does add flavour)
1 large piece of root ginger, grated - about 100-130g in weight
700g pork loin steaks, all visible fat removed (Definitely best from the butcher)
220g stir-fry veg, preferably including baby corn, mangetout, broccoli florets, spring onions and one red chilli, deseeded and finely chopped
400g pak choi, leaves separated
4 tbsp. oyster sauce - Tiger Tiger, Asda and Tesco are all 2 Syns for 4 tbsp.
400g dried medium egg noodles

Put the soy sauce, sesame oil, garlic and ginger, along with a little seasoning (I never add salt because of the soy sauce), into a large bowl.
Cut the pork loins into strips, add to the marinade, stir well, cover with cling film and leave to marinate for at least 10 minutes, but longer, if poss.
Spray a large wok or non-stick frying pan, well with Frylight. Heat, then add the pork strips and the marinade and stir-fry until nicely browned. Tip into a bowl and set aside.
Finely chop the chilli and spring onions and fry for about 3 minutes.
Add the baby sweetcorn, broccoli and a splash of water and fry until cooked through.
Add a little water to make it a little more saucy.
Cook the noodles until tender but still retaining a slight bite. Drain.
Meanwhile, return the pork mixture to the pan and heat through.

Divide the noodles between warmed bowls, top with the pork mixture and serve immediately.