Ingredients

Method

• 250 g pork fillet or chicken, thinly sliced
• 2 tablespoon hoisin sauce
• 1 tablespoon soya sauce
• 2 tablespoons peanut or sunflower oil
• 2 large sachets (200g) washed and ready-to-eat watercress
For the dressing, mix together:
• 2 soya sauce
• 3 tablespoon fresh orange juice
• 1 clove garlic, crushed
• 1 tablespoon rice vinegar
• 1 teaspoon honey
For serving:
• Rice noodles

Method

Ingredients

Mix the pork or chicken with the hoisin and soya sauces (choose wheat-free soy sauce, available from health stores, if wheat or gluten is a concern).
Heat a suitable pan, add the oil and when hot, stir-fry the meat until just cooked.
Pour in the dressing and heat through, stirring to remove any flavoursome bits stuck to the pan. Remove from the stove and stir in the watercress until barely wilted.
Turn into a dish and serve with rice noodles. Serves 2 as a main course, 4 if one of several courses.