Name: Sticky Hoisin Pork Stir-Fry
Yield: Makes:

published 31 March 2010

Preparation time: 10 minutes, plus marinating Cooking time: 5 minutes Serves 4

Easy/prepare ahead

3tbsp hoisin sauce 2tbsp each: clear honey and sweet chilli sauce 400g (14oz) British pork fillet 1 onion, finely sliced 1 red pepper, finely sliced 100g (4oz) straight-to-wok rice noodles 3 pak choi, leaves cut off and stems cut vertically in half coriander leaves and lime wedges, to serve

1 Mix the hoisin, honey and sweet chilli in a non-metallic bowl. Slice the pork and coat completely, then leave to marinate for at least 20 minutes, or up to a day. When ready to cook, heat a wok until it begins to smoke. Add a dash of oil, season the pork and add with all the marinade. Cook for 5 minutes, then add the veg, and stir-fry for another minute or so.

2 Add the noodles and pak choi, and cook until the pak choi starts to wilt. Scatter over the coriander and serve with lime wedges on the side.

Per serving: 216 calories, 5g fat (1.5g saturated), 18g carbohydrate
Try this If you like spice, try the Hot Sweet Chilli Sauce from Blue Dragon – it's got a good chilli kick that will liven up your supper.

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

Sticky Hoisin Pork Stir-Fry

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