Lunch – HOME V AWAY

Lunch – HOME V AWAY

0 0

Lunch @ Work

Vita Mojo: Take control of your diet

Anytime: Slow cooked beef and sweet potato mash

Post workout: Include an additional portion or sweet potato mash and/or quinoa and avocado

www.vitamojo.com

Get £8 credit on your first purchase by using the following discount code: vm-proathlon

 

Lunch @ Home

This is a super quick and super tasty sups.

The great thing about stir frying is that you can use up loads of veg that’s on its way out!

Pork fillet is really reasonable, takes only a few minutes to cook and is SO tender. I think quite a lot of people get scared off by pork as historically we cooked it until it was grey and had a texture similar to cardboard! I always cook pork a little on the pink side, jury is still out on this one but I’m still here!

Ingredients –

  • Pork tenderloin fillet (approx 350g)

Marinade –

  • 1 tbsp Soy sauce
  • 2 tbsp Mirin
  • 2 tbsp Hoisin sauce
  • 2 tbsp sesame oil (I use toasted)

Stir fry veggies – use what you have/like but for this recipe I used –

  • Black cabbage
  • Broccoli
  • Green beans
  • Mushrooms
  • red peppers
  • Onion
  • Garlic
  • Chilli – I use dried a lot
  • Fresh lime juice
  • Coriander
  • Spring onions

Coconut oil for stir frying

Cut the tenderloin into thin strips, mix all the marinade ingredients together and chuck in a bowl. (I’m always in a rush so it gets to marinade for as long as it takes me to sort the kitchen out and start cooking!)

Stir fry – I think you can stir fry pretty much anything and there aren’t many ‘rules’ but I always …

  • Use coconut oil
  • Cook the veg and meat separate – you’ll never get them both right otherwise.
  • Cook the onion and garlic first, then add the ‘harder’ veg – peppers, courgettes, baby corn etc
  • If I’m using broccoli, green beans or cabbage I will blanch them first (cooked for 2 mins in boiling water)
  • Add the chilli, coriander, lime juice and spring onion right at the end so they are dead fresh

For this recipe –

Cook your pork first in a really hot pan. I use coconut oil for the meat too.

Do it in batches so you don’t overcrowd the pan – otherwise there will be too much juice and you’ll end up boiling rather than frying your meat! I honestly only cook it for a couple of minutes. As soon as the meat seals turn it over and do the same on the other side. Pop into a dish with all the juices and repeat until all the meat is cooked. Leave to rest. All meat is best when it has had time to rest a bit.

I then blanch my broccoli, green beans and black cabbage (new FAVE veg!) and set aside too.

Start by stir frying an onion and a garlic clove in coconut oil then add a finely sliced red pepper to the mix, wait for it to soften a touch then add loads of mushrooms. Again cook the mushrooms for a bit before adding the greens to warm through. Then add the juice from the cooked pork (not marinade) – make sure it nice and hot then chuck in the chilli, coriander, lime juice and cooked pork. Peanuts are always a tasty crunchy topper for stir fries … but I’m always to eager to eat it and forget them!

Serve with rice noodles, plain rice or just go long on veggies!

Enjoy

Leave a comment