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Ingredients


150-175g/5-6oz pork tenderloin, depending on appetite

150ml low FODMAP chicken stock

2 tbsp gluten free soy sauce

1 tbsp dry sherry

1 tsp Chinese five-spice powder or 2 tsp 5-spice paste

2½ cm/1in piece fresh root ginger, peeled and finely sliced

1 tbsp garlic infused oil

2 scallions, green end only

about 50g flat rice noodles

1 small bok choi or a few Chinese cabbage leaves

a drizzle of sesame or vegetable oil

1 tsp toasted sesame seeds

a handful of coriander leaves






Method

 

Slice the pork into long thin strips. Put the stock, gluten free soy sauce, sherry, 5-spice powder (or paste), ginger, garlic infused oil and scallions into a small saucepan with a lid and bring to a gentle simmer.

After about 2 minutes, when the stock ingredients have got to know each other, stir in the pork, cover and let it simmer away, but not boil. It will take about 5 minutes for the pork to change colour and become firm, then you know it is cooked.

Put the noodles in a bowl with boiling water and soak for 4 minutes. Cut the bok choi or leaves, widthways, into 2.5cm/1in slices. Drain the noodles and toss with oil and sesame seeds.

When the pork is ready, stir in the bok choi, simmer for 1 minute. To serve, pile the noodles into a bowl, spoon pork and other bits on top, pour the broth around and scatter coriander leaves over. And don’t forget to keep paper napkins handy for those noodle slurps.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Aromatic pork