Pork katsu stir-fry
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Pork katsu stir-fry
Katsu curry sauce adds a tangy Japanese twist to this stir-fry. Pork loin steaks are a lean source of protein but could be swapped for thinly sliced chicken breast fillets if you prefer
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
570Kcal
Fat
20gr
Saturates
6gr
Carbs
55gr
Sugars
15gr
Fibre
8gr
Protein
39gr
Salt
1.4gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp sesame oil (or sunflower oil)
- 1 x 240g pack pork loin steaks, fat trimmed and thinly sliced
- 1 red pepper, sliced
- 1 carrot, cut into matchsticks
- 60g mangetout
- 4 spring onions, sliced on the diagonal
- 1 x 300g pack quick-to-cook udon noodles (or similar)
- 1 x 120g pouch Blue Dragon Katsu stir-fry sauce
Step by step
- Heat half the oil in a wok or large frying pan over a high heat. Season the pork and stir-fry for 2 minutes until cooked and golden. Transfer to a bowl.
- Add the remaining oil to the pan and stir-fry the pepper and carrot for 2 minutes. Add the mangetout and most of the spring onions with a splash of water and stir-fry for 1-2 minutes.
- Return the pork to the pan with the noodles and Katsu curry sauce and toss for a final 2 minutes, stirring until everything is coated in the sauce and is piping hot. Serve scattered with the remaining spring onions.
