Did you know that woks weren’t originally created for cooking? They are believed to have been used to dry grain as early as in the Han Dynasty (206BC – 220AD). We’re glad their use has changed over the years!
Not only is this dish easy and quick to make, with one substitution, it can become a staple in any bariatric meal plan. Just swap out the noodles for zoodles!
- 8 oz diced pork
- 2 tbsp hoisin marinade or sauce
- 7 oz pack mixed stir fry vegetable medley
- Low-fat cooking spray or mist
- 1 tsp ginger paste
- 1 tsp garlic paste
- 5 oz pack straight-to-wok ribbon rice noodles
- Place the pork in a bowl with the hoisin marinade, stir well and leave to marinate for at least 20 minutes.
- Remove the chili from the medley and slice thinly. Chop the remaining vegetables into bite-sized pieces if they have not already been chopped sufficiently.
- Generously spritz a wok or large pan with the low-fat cooking spray or mist. Heat, add the ginger and garlic paste and half of the chili and cook for 1 minute. Add the pork with it’s marinade and stir-fry for 3-4 minutes. Remove from the wok or pan with a slotted spoon and set aside.
- Re-spritz if necessary then add the stir-fry vegetables and cook for 1-2 minutes.
- Add the noodles and 1-2 tbsp water, cover and cook for a further 2 minutes, or until cooked to your liking.
- Return the pork to the wok or pan and toss to combine.
- Divide between serving bowls and garnish with the reserved chili, if desired.
WLS Portion: ½
This recipe comes courtesy of Bariatric Cookery.