Asian coconut pan

Ingredients for 2 servings:

• 1 tsp rapeseed oil
• 250 g pork fillet(s) or chicken fillet cut into strips
• 1 egg white
• 1 onion(s), chopped
• 2 bell peppers, red and yellow, cut into bite-sized pieces
• 1 half zucchini, sliced
• 1 small carrot(s), peeled, thinly sliced
• 1 garlic clove(s), freshly chopped
• 1 slice(s) ginger, chopped
• 2 piri-piri, chopped
• 1 handful of sugar snap peas
• 1 orange(s), juice
• ½ pack coconut milk
• Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

spicy meat and vegetable pan, low in calories

Heat the oil in a large non-stick frying pan until very hot. Mix the meat with the egg whites, add to the pan and fry until translucent. Add the onions and fry until translucent. Reduce the heat slightly and add the remaining vegetables except for the snow peas. Mix in the ginger and piri-piri. Stir vigorously and after 2 minutes add the snow peas. When the vegetables are almost cooked, stir in the orange juice and let it reduce slightly, then stir in the coconut milk, season with salt and serve. Tastes great with basmati rice or tagliatelle or linguine, which are then mixed in with the pan. The vegetables can be varied quite a bit; for example, it tastes excellent with fennel instead of zucchini or with extra mushrooms.