• 2 tsp cornflour
  • 1 tbsp light soy sauce
  • 1 tbsp pale dry fino sherry
  • 150ml chicken stock, made from 1 stock cube
  • 2 tbsp sunflower oil
  • 2½cm piece of root ginger, peeled and finely chopped
  • 2 cloves garlic, crushed
  • 1 onion, quartered
  • 200g trimmed mange tout
  • 300g cooked roast pork, cut into bite-size pieces
  • 2 x 250g packs microwave long grain rice
  • 2 spring onions, trimmed and finely sliced


  1. 1

    Gently whisk together the cornflour, soy sauce, sherry and chicken stock in a small bowl. Set aside.

  2. 2

    Heat the oil in a large wok or frying pan. Add the ginger and garlic and cook for 1 minute. Add the onion and mange tout and stir-fry for a further 2 minutes.

  3. 3

    Add the pork and the soy sauce mixture and stir-fry for 2 minutes, until the pork is warmed through and the sauce has thickened.

  4. 4

    Meanwhile, cook the rice according to the instructions on the packet. Serve with the stir-fry and garnish with the spring onions.

Nutritional Details

Each serving provides
  • Energy 1892kj 452kcal 23%
  • Fat 17.0g 24%
  • Saturates 4.3g 22%
  • Sugars 5.1g 6%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 532kj/127kcal

Each serving provides

45.0g carbohydrate 4.4g fibre 26.2g protein

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