Pork & vegetable stirfry
- Preparation time 10 minutes
- Cooking time 15 minutes
- Serves 4-6
Ingredients
- 1 bunch asparagus
- 1 large carrot
- 2 cups white long-grain rice
- spray canola or olive oil
- 500 g pork fillet, cut into thin strips
- 1 onion, cut into thin wedges
- 1 teaspoon minced garlic
- 2 teaspoons minced ginger
- 125 ml (½ cup) plum sauce
- 1 tablespoon soy sauce
Method
- Trim the woody ends from the asparagus and cut into 4 cm lengths.
- Peel the carrots and cut into thin sticks about 4 cm long.
- Cook the rice in a large pan of boiling water for about 12 minutes or until tender.
- Spray a nonstick wok or frying pan with oil and heat.
- Stirfry the meat in 2 batches over high heat for 3-4 minutes or until well browned and tender.
- Remove from the pan and set aside.
- Add the onion to the pan and stirfry over medium-high heat for 2 minutes or until beginning to soften.
- Add the garlic, ginger, asparagus and carrot and stirfry for 3 minutes or until vegetables are tender but still crisp.
- Return meat to the pan along with plum and soy sauces.
- Stir to heat through and serve with the rice.
HINT: You can also serve this dish with 375 g pasta spirals or shells, cooked until al dente, as an alternative to rice
Nutrition
ANALYSIS per serve | 4 | 6 |
---|---|---|
Energy kJ (Cal) | 2492 (595) | 1662 (397) |
Carbohydrate (g) | 102 | 68 |
Protein (g) | 37 | 25 |
Fat (g) | 4 | 3 |
Iron, Zinc |
Australian Institute of Sport - From the "Survival for the Fittest" cookbook
05 Nov 2018
HINT: You can also serve this dish with 375 g pasta spirals or shells, cooked until al dente, as an alternative to rice
, Spice, survival-for-the-fittest
Spice