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Let’s Cook: Asian-Inspired Katsu Stir Fry

Try this Asian-inspired Katsu stir fry; loaded with colourful fresh veg, and packed with flavour thanks to the richly savoury katsu sauce, it’s a great option for an easy midweek meal. Plus you can personalise the key ingredient to suit you – choose from chicken, beef or pork. Drop by your local Express store to find all the ingredients helpfully grouped together. Let’s cook!

  1. Katsu pork stir-fry

    Ingredients:

    1½ tbsp olive oil
    1 tbsp plain flour
    1 tsp garlic granules
    1 tsp crushed chillies or chilli powder
    270g pack pork loin steaks, fat removed, sliced into 0.5cm-thick strips
    320g pack Chinese-inspired stir-fry mix
    180g pack katsu curry sauce
    300g pack fresh egg noodles
    2 tsp honey
    1 tbsp soy sauce

    Finishing touches (optional)
    finely sliced red chilli, finely sliced spring onions, chopped fresh coriander, lime wedges

    Method: 

    1. Heat the oil in a wok or large frying pan over a medium-high heat. In a large bowl, mix the flour, garlic and chilli together. Add the pork to the bowl and stir to coat. Add to the wok and sir-fry for 4-5 mins, until browned all over, cooked through and starting to crisp up.
    2. Add the vegetable mix and stir-fry for 4 mins, then stir through the katsu sauce. Add the noodles and stir through until everything is hot.
    3. To serve, mix the honey and the soy sauce together, then drizzle over the stir-fry mix and season to taste. Top with sliced chilli, spring onion and chopped coriander with lime wedges to squeeze over, if you like.

     

    Chef’s tip
    A squeeze of fresh lime really helps bring all the flavours alive.

    Drink pairing:
    Finest New Zealand Marlborough Sauvignon Blanc

    Serves 2
    Takes 20 mins

    Katsu pork stir-fry

    Each serving contains

    • Energy

      3040kj
      729kcal
      36%
    • Fat

      41g 58%
    • Saturates

      13g 64%
    • Sugars

      8g 9%
    • Salt

      1.6g 27%

    of the reference intake
    Carbohydrate 49g Protein 37.8g Fibre 6.4g

  2. Katsu prawn stir-fry

    Ingredients:
    1½ tbsp olive oil
    1 tbsp plain flour
    1 tsp garlic granules
    1 tsp crushed chillies or chilli powder
    165g pack raw jumbo king prawns, patted dry on kitchen paper
    320g pack Chinese-inspired stir-fry mix
    180g pack katsu curry sauce
    300g pack fresh egg noodles
    2 tsp honey
    1 tbsp soy sauce

    Finishing touches (optional)
    finely sliced red chilli, finely sliced spring onions, chopped fresh coriander, lime wedges

    Method:

    1. Heat the oil in a wok or large frying pan over a medium-high heat. In a large bowl, mix the flour, garlic and chilli together. Add the prawns to the bowl and stir to coat. Add to the wok and stir-fry for 2-3 mins, until pink all over, cooked through and starting to crisp up.

    2. Add the vegetable mix and stir-fry for 4 mins, then stir through the katsu sauce. Add the noodles and stir through until everything is hot.

    3.To serve, mix the honey and the soy sauce together, then drizzle over the stir-fry mix and season to taste. Top with sliced chilli, spring onion and chopped coriander with lime wedges to squeeze over, if you like.

     

    Chef’s tip
    A squeeze of fresh lime really helps bring all the flavours alive.

    Drink pairing:
    Finest New Zealand Marlborough Sauvignon Blanc

    Serves 2
    Takes 20 mins

    Katsu prawn stir-fry

    Each serving contains

    • Energy

      1995kj
      476kcal
      24%
    • Fat

      20g 28%
    • Saturates

      5g 25%
    • Sugars

      8g 9%
    • Salt

      2.2g 37%

    of the reference intake
    Carbohydrate 49.1g Protein 22.8g Fibre 6.4g

  3. Katsu chicken stir-fry

    Ingredients:
    1½ tbsp olive oil
    1 tbsp plain flour
    1 tsp garlic granules
    1 tsp crushed chillies or chilli powder
    250g Tesco British Chicken Breast Fillets, sliced into 1cm thick strips
    320g pack Chinese-inspired stir-fry mix
    180g pack katsu curry sauce
    300g pack fresh egg noodles
    2 tsp honey
    1 tbsp soy sauce

    Finishing touches (optional)
    finely sliced red chilli, finely sliced spring onions, chopped fresh coriander, lime wedges

    Method:

    1. Heat the oil in a wok or large frying pan over a medium-high heat. In a large bowl, mix the flour, garlic and chilli together. Add the chicken to the bowl and stir to coat. Add to the wok and stir-fry for 4-6 mins, until browned all over, cooked through and starting to crisp up.
    2. Add the vegetable mix and stir-fry cook for 4 mins, then stir through the katsu sauce. Add the noodles and stir through until everything is hot.
    3.To serve, mix the honey and the soy sauce together, then drizzle over the stir-fry mix and season to taste. Top with sliced chilli, spring onion and chopped coriander with lime wedges to squeeze over, if you like.

     

    Chef’s tip
    A squeeze of fresh lime really helps bring all the flavours alive.

    Drink pairing:
    Finest New Zealand Marlborough Sauvignon Blanc

    Serves 2
    Takes 20 mins

    Katsu chicken stir-fry

    Each serving contains

    • Energy

      2455kj
      584kcal
      29%
    • Fat

      21g 30%
    • Saturates

      5g 26%
    • Sugars

      8g 9%
    • Salt

      1.5g 25%

    of the reference intake
    Carbohydrate 49g Protein 47g Fibre 6.4g