3 tbsp vegetable oil
350g pork fillet (tenderloin), cut into thick strips
1 tsp paprika
1 tsp ground cumin
225ml chicken stock
100g red pepper, deseeded and diced
1 rounded tbsp lactose free double cream
handful coriander, roughly chopped
Heat 1 tbsp of the oil in a wok or large frying pan until very hot. Add the pork and stir fry for 3-4 mins until it starts to brown.
Remove from the pan, set aside and then add the pepper, cook until softened.
Pour the remaining oil into the pan and tip in the spices. Cook over a medium heat for a minute to release their aromas.
Pour in the chicken stock and cook for about 3-4 mins over a high heat until reduced by about half.
Take it off the heat and stir in the lactose free cream. Season if you want to.
Add the pork and warm through, then scatter over the coriander. Serve with some rice.
Recipe adapted from: Good Food