Hoisin pork (Slimming World friendly)




I love Chinese food but it is often high in syns, This recipe is easy and quick to make and gives you all the delicious flavour of Chinese but with only a couple of syns.

Hoisin sauce is very rich so you don't need much of it to give you a rich savoury flavour but I also add the classic Chinese flavours of ginger and garlic with soy to make it even tastier.

I used pork stir fry strips this time as I picked them up on offer but you can use thin cut pork loin steaks cut into strips with all the fat removed.

I chose to use peppers and onions with this but you could add mushrooms, baby corn, water chestnuts, bamboo shoots or shredded carrot for extra speed or sometimes I make Hoisin pork with the sauce and stir fry a pack of fresh pre prepared stir fry vegetables to serve with it and some egg noodles or rice.


Hoisin Pork

250g pork stir fry strips
1 large onion (sliced)
2 red or yellow peppers (sliced)
2 cloves garlic (crushed)
1 thumb size piece fresh ginger (grated or use frozen or jarred if it's easier)
50ml (3 tbsp)  hoisin sauce
100ml light soy sauce
1 tbsp cornflour
low calorie spray oil



Spray a wok or large frying pan with the spray oil and over a medium heat add the pork strips and stir fry for a few minutes until starting to brown slightly, Add the onions and peppers and again stir fry for a few minutes until the onions start to soften slightly (keep it all moving in the pan so it doesn't stick).

Add the garlic and ginger and stir fry again just for a minute or two then add the hoisin sauce, soy sauce and 150ml water. Bring to a boil then reduce the heat to a simmer. Put the cornflour in a small dish and add a tablespoon of cold water and mix well then put into the pan with the pork and sauce and keep it all stirring well until the sauce starts to thicken and simmer for a few more minutes. if the sauce looks a bit thin just simmer for a little longer until thickened.

Serves 4 at  just 2 syns per portion.




Comments

  1. This looks very gorgeous. I am a bit nervous cooking pork (bad experience)- could you pop into oven to cook a while after stirfrying I wonder? Thank you Vicki.

    ReplyDelete
    Replies
    1. I wouldn't it can make it dry, If you cut the pork into thin strips it cooks very quickly.

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