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4
10 minutes
15 minutes
Often overlooked, the heart creates a delicious lean morsel of meat due to its constant hard work.
Paired with seasonal stir fry vegetables and a moreish sauce, this dish is a sure-fire winner!
2 organic pork hearts, sliced thinly
red pepper, sliced
8 small carrots, sliced
large handful shredded white cabbage
large handful shredded red cabbage
400g bean sprouts
1 white onion, sliced
150ml teriyaki sauce
1 clove garlic, crushed
1tbsp olive oil
salt and pepper to season
Heat a wok on the hob and add your olive oil. When hot and shimmering, toss in the pork hearts and keep them moving around at a high heat until they turn golden.
Toss in the carrot and onion move around until they begin to soften.
Add the pepper, cabbage, bean sprouts and garlic along with salt and pepper and fry briskly for two minutes.
While the pan is still on the heat, mix the teriyaki sauce and thoroughly combine before serving immediately with your choice of carb.
