Stranger Foods

JapanesePork katsu stir-fry

Serves 2 | Prep 12 mins | Cook 8 mins

Katsu curry sauce adds a tangy Japanese twist to this stir-fry. Pork loin steaks are a lean source of protein but could be swapped for thinly sliced chicken breast fillets if you prefer

Source: www.sainsburysmagazine.co.uk

Ingredients

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Imperial

x0.5

1 tbsp sesame oil (or sunflower oil)
1x 240 g pack pork loin steaks, fat trimmed and thinly sliced
1 red pepper, sliced
1 carrot, cut into matchsticks
60 g mangetout
4 spring onions, sliced on the diagonal
1x 300 g pack quick-to-cook udon noodles
1x 120 g pouch Blue Dragon Katsu stir-fry sauce

Instructions

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Heat half the oil in a wok or large frying pan over a high heat. Season the pork and stir-fry for until cooked and golden. Transfer to a bowl.
Add the remaining oil to the pan and stir-fry the pepper and carrot for . Add the mangetout and most of the spring onions with a splash of water and stir-fry for .
Return the pork to the pan with the noodles and Katsu curry sauce and toss for a final , stirring until everything is coated in the sauce and is piping hot. Serve scattered with the remaining spring onions.

Nutrition

Per Serving	% Daily Value
Calories 570 kcal	28.5%
Total Fat 20.0 g	25.6%
Saturated Fat 6.0 g	30.0%
Carbohydrates 55.0 g	20.0%
Dietary Fibre 8.0 g	28.6%
Sugars 15.0 g	30.0%
Protein 39.0 g	78.0%
Sodium 1.4 g	60.9%

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