Using pork fillet as a regular feature at meal times is a great way to include lean protein. It is important to cook it at a high temperature and for a short a period of time. Paired with loads a fresh vegetables makes this meal a great addition to your weekly repertoire.
Preparation time: 15 minutes
Stove Top Time: 30 minutes
2 teaspoons Canola oil
1/2 White onion, chopped
3 Garlic cloves, crushed
1 teaspoon Dried tarragon
1 Dried chilli, chopped
125g Mushrooms, chopped
1 cup Red cabbage, sliced
1 Green pepper, sliced
300-400g Pork fillet, thinly sliced
2 tablespoons Soya sauce
Juice of half a lemon
- Heat the oil in a large frying pan or wok.
- Add the onion, garlic and chilli. Stir-fry until the onion is soft.
- Add the green pepper, cabbage and tarragon. Continue cooking until the cabbage starts to wilt. Mix frequently to avoid the vegetables sticking to the pan.
- Add the mushrooms and cook until they start to shrink.
- Move the vegetables to the sides of the pan to make a hole in the centre. Add the pork, making sure the stove is at a high heat. Cook until the pork is cooked through, this should take around 3-5 minutes.
- Remove from the heat. Add the soya sauce and lemon juice.
- Serve with brown rice or wholewheat noodles.
Recipe by Kerryn Wuth
Kerryn is a registered dietitian in private practice working in Durban and Ballito. She has a special interest in sports nutrition and using this to help athletes improve their performance. Read more about Kerryn Wuth