After giving you a couple of cake-y recipes, I feel it’s only right to redress the balance by sharing a completely delicious, frugal and healthy recipe. I adapted this from a chicken dish in the March issue of my food bible, BBC Good Food magazine, using what I had in the fridge and cupboard. I’ve literally just finished eating it, but alas there are no photos of this one as it was gone too quickly. It was pork, with ginger and green beans, served with brown basmati rice, which used up (some of) our leftover roast leg of pork, and came in at a very diet-friendly 310 calories!
Ingredients (serves 2)
1 onion, sliced
1 clove of garlic, chopped
2cm ginger, cut into matchsticks
150g roast pork (or you can use raw, if you haven’t any leftovers)
50g green beans, cut into 2cm lengths
1tbsp dark soy sauce
1/2tsp soft brown sugar
150ml chicken stock
1tbsp chopped coriander
80g brown basmati rice (dry weight)
1. Put the rice in a pan with plenty of water and bring to the boil. Cook for approximately 25 mins, until tender.
2. Spray a saucepan with 5 sprays of the oil, then add the garlic, onion and ginger, and soften on a low heat, until they just turn golden.
3. Add the sugar, soy sauce, pork and stock. Cover and cook for 15 mins.
4. Add the green beans and cook for a further 5 minutes. Stir in half the coriander.
5. Drain the rice and serve alongside the pork, with the sauce, and sprinkle with the remaining coriander.
See how easy that is?! Perfect midweek meal. The brown rice adds a slightly nutty taste while the pork becomes more flavoursome through the soy and ginger sauce. Let me know what you think, and if you have any recipes for me to try, let me know in the comments below.