MAKES 3 servings

290 calories | 5g carbs | 29g protein | 17g fat (per serving)

INGREDIENTS

• 3 x Tbsp. Vegetable Oil

• 350g Pork Fillet, cut into strips

• 1 x Tsp. Paprika

• 1 x Tsp. Ground Cumin

• 200ml Chicken Stock

• 100g Peas, frozen

• 1 x Tbsp. Greek Yoghurt, full fat

• Handful of Coriander, roughly chopped

INSTRUCTION

Heat 1 tbsp of the oil in a wok or large frying pan until very hot. Add the pork and stir fry for 3-4 mins, until it starts to brown. Remove the pork from the pan and set it aside. Wipe the pan out with a piece of kitchen roll.

Pour the remaining oil into the pan and tip in the spices. Cook over a medium heat for a minute to release their aromas. Pour in the chicken stock and cook for about 3-4 mins over a high heat, or until it has reduced by at least half. Toss in the peas. Take the pan off the heat and stir in the yogurt. Feel free to season if you want to. Finally add in the pork and warm through, then scatter over the coriander. I’d recommend serving with some rice.