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1. Trim the pork of any visible fat, and cut across the grain into very thin slices. 2. Separate the leaves of the onion. 3. Heat the oil in a non-stick frying pan and add the onion. Stir-fry for 2-3 minutes. 4. Add the mangetout peas, topped and tailed if fresh, and stir-fry for a further 5 minutes. 5. Remove the onion and peas with a slotted spoon, add the ginger and garlic to the pan and cook for 1 minute, then increase the heat and add the pork slices. 6. Stir-fry until the pork changes colour then toss in the vegetables. Blend the liquids with the cornflour and add them to the pan, stirring until thickened. 7. Serve sprinkled with sliced spring onions. NOTES : In this dish, the thin pork slices are stir-fried until they change colour, leaving them tender and succulent. The vegetables should still be crisp. Serve this with a mixture of green and yellow noodles.
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 7.6mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.6g|
|Protein 0.1g||0 %|
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Calories per serving: 3
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