Using pork fillet as a regular feature at meal times is a great way to include lean protein. When cooked quickly with spices it has a lovely flavour, texture and does not dry out as most people think. It is important to cook it at a high temperature and for a short a period of time. Paired with loads a fresh vegetables makes this meal a great addition to your weekly repertoire.

Preparation time: 15 minutes
Stove Top Time: 30 minutes
Serves: 4

2 teaspoons Canola oil
1/2 White onion, chopped
3 Garlic cloves, crushed
1 teaspoon Dried tarragon
1 Dried chilli, chopped
125g Mushrooms, chopped
1 cup Red cabbage, sliced
1 Green pepper, sliced
300-400g Pork fillet, thinly sliced
2 tablespoons Soya sauce
Juice of half a lemon

Heat the oil in a large frying pan or wok.
Add the onion, garlic and chilli. Stirfry until the onion is soft.
Add the green pepper, cabbage and tarragon. Continue cooking  until the cabbage starts to wilt. Mix frequently to avoid the vegetables sticking to the pan.
Add the mushrooms and cook until they start to shrink.
Move the vegetables to the sides of the pan to make a hole in the centre. Add the pork, making sure the stove is at a high heat. Cook until the pork is cooked through, this should take around 3-5 minutes.
Remove from the heat. Add the soya sauce and lemon juice.
Serve with brown rice or wholewheat noodles.

Recipe Credit: Kerryn Wuth (Kerryn is a dietitian in private practice in Ballito and Umhlanga)