Serves 2

Ingredients

250g pork tenderloin fillet, trimmed, cut in half lengthways then into 1cm slices

1 tbsp coconut or canola oil

1 x 320 - 350g pack mixed stir-fry vegetables

15g fresh root ginger, peeled and finely grated

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For the spicy sauce

1 tsp cornflour

1 tbsp dark soy sauce

1 tsp runny honey

1/4 - 1/2 tsp crushed dried chilli flakes

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Method

1. Season the pork all over with a little sea salt and a generous amount of freshly ground black pepper.

2. Heat the oil in a large non-stick frying pan or wok over a medium - high heat.  Add the pork and stir-fry, tossing frequently, for 3-4 minutes, or until lightly browned and cooked through.

3. Add the vegetables and stir fry with the pork for 2-3 minutes. Stir in the ginger and cook for a few seconds more.

4. Meanwhile, for the spicy sauce, mix the cornflour with the soy sauce, honey and chilli flakes in a small bowl. Stir into the pan and toss everything together for 1-2 minutes, or until the vegetables are tender and glossy.

5. Serve with a little extra soy sauce, if you like.

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Recipe Variations

• Use a protein of your choice such as chicken or tofu - note this will change the macros ratio of the meal so ensure you recalculate these.

• Use fresh vegetables instead of frozen.

• Add a starchy carb such as brown rice or noodles if your macros allow.

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