Tender Stir-Fried Pork with Cashew Nuts and Black Bean Sauce

Serves 2 very hungry people

Preparation time  15 min

Cooking time  about 20 min

Syns per serving

Original  ??

Green  ??

• 225 g Pork Fillet
• 1 tbsp Cornflour
• 1 cup  Basmati Rice
• 1-2 garlic garlic clove  
• 1 tbsp  Ginger
• 1 Green Pepper
• 1 Carrot
• 1 tbsp Cashew Nuts 
• 1 tbsp  Sesame Oil  
• 1 tbsp Black Bean Sauce
• Fry light spraying or cocount oil 
• pinch of Himalayan salt
• 1 tsp black or cayenne  pepper 

1.Very thinly slice the pork  widthways into ½cm slices and toss them in the cornflour with a

pinch of salt and a few grinds of black pepper.

2. Boil 350ml of water (exactly) with ¼ tsp of salt. Once the water comes to a boil turn the heat to
the lowest setting. Add the rice and place a tight lid on the pan. Leave on the lowest heat for 10
mins, then remove from the heat for 10 mins. Don’t peek under the lid for 20 mins or the rice won’t be perfect!

3. Peel and very finely chop the garlic. Peel the skin from the ginger using the edge of a spoon
and then finely chop it. Remove the core from the green pepper  and slice it lengthways into ½cm
slices. Peel and chop the carrot into ½cm sticks (thinner if your knife skills allow!). Finally, chop
the spring onion widthways into really thin discs then separate the white and green parts.

4.Put a large frying pan on medium-high heat and add the cashew nuts (without oil). Cook the cashew nuts until they have turned brown and then remove them from the pan.

 5.Once the nuts are removed  add 2 tsp of cooking oil (not the sesame oil yet) into the pan and
once it’s really hot carefully lay in your pork. Cook it for a minute on each side then remove. Cook
in two batches if necessary as overcrowding the pan will stew the meat rather than browning it.

 6.Add the sesame oil into the pan together with the whites of the spring onion, garlic and ginger.
Cook for 30 seconds then add the pepper and carrot strips. Cook for another 4 mins before adding back in the pork

7.Add the black bean sauce together with 4 tbsp of water and toss everything together for a
minute, before serving it with your rice, a sprinkle of cashews and the greens of the spring onion

Really delicious but salty , beacuse of black bean sauce. Portions are very large.

Recepie comes from www.hellofresh.co.uk

Stuffed Red Peppers with Chicken & Rice

Syns per Serving - 1/2 Syns  on Extra Easy

Serves 4

Ingredients

• 4 large red  peppers,  deseeded
• 1  onions, finely chopped 
• 200g cooked Basmati rice 
• 100 g fresh or frozen peas
• 400 g chicken breast
• 4 tbsp of mustard
• Salt and freshly ground black pepper
• Fry-light
• 1 egg

Method 

1. Preheat the oven to 200c/Gas 6
2. Gill or fry chicken breast ( use  fry-light)
3. Cut the breat in small pieces and add mustard .Mix well.
4. Fry the onion gently until soft. Add frozen peas and cook for 1-2 min.
5. In a large bow mix : cooked rice ,  onion and peas, chicken.
6. Spoon mixture into the  peppers  
7. Beat egg and spread on the top of the pepper. Close the pepper
8. Then put  to the oven and bake for about 35  mins.
9. Enjoy :)

The perfect paella

Syns per Serving  - Extra Easy Syns free

Serves 4
Ingredients

• 1 large pinch of  saffron threads
• frylight
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 4  tomatoes roughly chopped
• 1 red and 1 orange pepper , deseeded and chopped
• 1/2 tbs smoked paprika
• 1 tbs thyme
• 350 g dried paella rice ( I was using basmati rice)
• 900 ml hot fish stock
• salt and  freshly ground black pepper
• 100g peas , fresh or frozen
• 450 g ready- cooked , chilled seafood selection , eg prawns , mussels and squid , rinsed and drained
• A handful of fresh flat-leaf parsley , finely chopped , to serve
• 1 lemon , cut into wedges , to serve

Method :

1. Soak the saffron in 150 ml freshly boiled water for 10 minutes
2. Meanwhile , place a paella pan or a large deep frying pan sprayed with frylight over a medium heat.
3. Add the onion and stir-fry for 5 minutes or until it starts to soften. Add the garlic and tomatoes and cook for further 5 minutes.
4. Add the red and orange peppers , smoked paprika and thyme , then add the rice and cook for 2 minutes , stirring so that the rice es evenly coated in the vegetable mixture.
5. Add the saffron in its soaking liquid and half the stock and season.
6. Bring to boil , reduce the heat  to low and cook for 10 minutes ; it's fine if it catches slightly on the bottom . Top up with extra stock a ladleful at a time as it is absorbed ;you may not need it all. Cover with foil and simmer very gently for 5-10 minutes.
7. Remove the foil and stir in the peas and seafood.
8. If needed , add a little more stock to stop the rice from sticking to the pan. Re-cover with foil and cook gently for 5 minutes , or until the seafood is piping hot and the rice is tender.
9. Sprinkle with the parsley and top with the lemon wedges for squeezing over

Recipe come from slimming world magazine