Day 4 Pork & hoisin stir-fry

Breakfast
Smoothie bowl made by blending a 170g pot fat-free greek yogurt

with 4 handfuls frozen mixed berries. Pour into a bowl and top with

2tbsp toasted oats, 1tbsp chopped hazelnuts and 1 handful

mixed berries (defrosted if frozen). 336kcal

Snack
1 toasted crumpet with 1tsp low-fat spread and 1tsp honey. 140kcal

Lunch
1 wholemeal lour tortilla illed with ½ avocado mashed with lemon

juice and garlic, 1 diced tomato, ½ small ball reduced-fat mozzarella

and shredded lettuce. 453kcal

Snack
1 pear and 1 orange. 125kcal Dinner 1 serving of pork and hoisin stir fry. 329kcal

daily total= 1,383kcal


4tbsp hoisin sauce

1tbsp reduced-salt soy sauce

1 red chilli, inely chopped 20g piece fresh ginger, grated (or use

1–2tsp Very Lazy Chopped Ginger) 1tsp sesame oil, for frying

300g pork loin illet, sliced into 2cm pieces 700g mixed stir-fry 

vegetables 300g straight-to-wok stir-fry egg noodles 25g fresh 

coriander, roughly chopped Lime wedges, to serve (optional)

1 Mix together the hoisin and soy sauces, chilli and ginger in a small 

bowl with 1tbsp water to make a dressing.

2 Heat the sesame oil in a large non-stick frying pan or wok over a 

high heat. When it’s very hot, add the pork and stir-fry for 4–5 min

until the meat is turning golden and starting to cook through.

3 Add the vegetables and cook for a few min, then add the noodles 

and dressing. Stir-fry for 3–4 min until the pork is cooked through.

(If the food begins to stick in your pan or wok, add a splash of water 

rather than more oil.)

4 Divide among 4 plates, scatter over the

coriander and serve with the lime wedges on the side, if using.