Low FODMAP Recipe

Stir Fried Chili Pork


1 tbsp soy sauce

2 tbsp mirin

2 tbsp hoisin sauce

2 tbsp sesame oil

1 tsp dried chilli flakes

800g/1lb 12oz pork fillet, cut into thin slices

3 tbsp sunflower or vegetable oil

1 tsp garlic infused oil

3 red chillies, cut in half lengthways,

stalks left on and de-seeded

6 spring onion green end only sliced

1 tsp soy sauce

2 tbsp granulated sugar

2 tbsp roasted peanuts

350g/13oz Thai jasmine rice, steamed

Preparation method

Mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined. Coat the pork in the marinade and chill in the fridge for 15 minutes.

Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork and stir-fry for 1-2 minutes.

Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok.

Heat the remaining tablespoon of oil in the wok and add the chillies, one tablespoon of water and the green onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes.

Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice.1 tbsp olive oil

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