Pork & Veg Stirfry

So you though vegetable oils were good for you? Think again!

Michael Mosley shows in this BBC documentary that “We found that the oils which were rich in polyunsaturated fatty acids, like corn oil and sunflower oil, generated very high levels of oxidative products known as aldehydes. By contrast, the fats and oils which were rich in saturated fatty acids or monounsaturated fatty acids (like butter or olive oil) produced far fewer aldehydes and other potentially dangerous products.”



When will our health boards start changing their tune on their nutritional advice to the general population? We need to full revamp the traditional food pyramid!

Vegetable oils are high in harmful Omega 6 fats and should be avoided at all costs. Natural  saturated fats are the best and most stable types of fats to use for cooking  at high temperatures

Todays dinner is a spicy pork and vegetable stir fry which serves 2 adults and 2 young children. Not a vegetable oil in sight!


  • 1 onion, chopped
  • 2 sticks of celery, chopped
  • 1 pepper, chopped
  • 300g of mushrooms, chopped
  • 500g of left over cooked pork (from shoulder of pork)
  • A large handful of olives
  • 1 fresh chilli, chopped
  • Tamari ( wheat free soy)
  • Vinegary dressing (optional, see shoulder of pork recipe)
  • 1 tblsp of coconut oil


Heat the coconut oil in a large pan or wok.

Heat the coconut oil in a wok or large frying pan. Add the onion, celery, pepper and mushrooms and stir fry for a few minutes until they start to soften.  Add the pork, chilli and olives and stirfry until heated through.

Dress with some vinegary dressing or tamari for extra flavour and moistness if you wish

Serve with some non starchy veg such as broccoli or cauliflower.