Charming Chinese Style Pork with Plum and Ginger

When trying to lose weight we can get stuck in a rut....sticking to safe foods that we know aren't going to pile on the pounds. This can lead to boredom, which in turn can lead to falling off the wagon big style. I love big flavours, but there are very few dishes that I could eat week after week after week...so instead of going for my usual chinese fix I decided to try something different. I'm not a massive pork fan as I find it can be quite chewy and the stuff that isn't is pretty expensive or very fatty but the pork in this dish is none of those things.  The sauce is sweet and sticky and it's served with lovely creamy mash and fabulous veg. What's not to love. Once again it has passed the taste test and all of the ingredients are easy to come by.

Nutritional Facts: 
Calories: 293
Fat:8g
WWPP: 7.3
Prep time: 40 minutes
Serves: 4 

Ingredients: 

• 350g Pork fillet cut into slices (go to the butchers and just get what you need to keep the price down)
• 600g New potatoes peeled and diced
• 1 low fat cheese triangle
• A drop of 1% milk
• 150 g Medium plums, stoned and roughly chopped (about three plums with the stones removed)
• 15g 1 tbsp light soy sauce
• 15g 1 tbsp flaked almonds (optional)
• 150g Small broccoli florets or tenderstem broccoli
• 220g Pack pak choi (bok choi) sliced
• Low calorie oil spray
• 4 spring onions, sliced
• 50g 3 tbsps plum and Ginger sauce.  (I use Sharwoods)

Method:

1. was your potatoes and make sure they are all roughly the same size for boiling. Make sure you cut them so that each piece is the size of the smallest potatoe. Put in a pot and cover with cold water, add a large pinch of salt and put on to boil/ Check rugularly to see how soft they are.
2. Spray a non-stick frying pan with low calorie spray and fry your thinly sliced pork fillet until it's cooked through and starting to brown...this shouldn't take more than 10 minutes.
3. Add the plums to the pan and stir around for a couple of minutes. Add a tbsp of water to pan to prevent sticking if needed.
4. Now is the time to put your veg on...again I like to steam my veg but if you haven't got a steamer then just boil making sure not to overcook your veg. The brocolli will need to go on before the pak choi which only take three minutes in a steamer.
5. Add the plum and ginger sauce, soy sauce, almonds and 25mls (2 tbsps) cold water to the pork in the pan. Heat through until the sauce is sticky and check that  the juices ] run clear with no pink meat remaining in the pork. take off the heat and cover. 
6.  drain your potatoes add the cheese, spring onions and a drop of milk and mash till you get a creamy texture. Really get those lumps out! No one likes lumpy mash.
7. serve everything up together and enjoy. 

This dish doesn't keep well so if you're cooking this for 2 people it's better to just half the ingredients than trying to make enough for two nights. If you're not sure about pak choi or never tasted it before...It has a buttery sort of flavour and is lovely with just a tiny bit of salt sprinkled on.  If you're still not sure an yother leafy green will do fine...such as cabbage or spinach.