Spice up your regular midweek menu with colourful ingredients and have something to look forward to tonight!
Ingredients
- 6 eggs
- 1 tablespoon fish sauce
- 2 x 240g pork fillet steaks, trimmed
- 60ml (1/4 cup) peanut oil, plus extra, to shallow-fry
- 1 red onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2cm piece ginger, cut into julienne (matchsticks)
- 4 long red chillies, halved lengthwise, seeded
- 200g snow peas, trimmed
- 230g baby corn, halved lengthwise
- 2 tablespoons kecap manis (see tip)
- 2 tablespoons light soy sauce
- 1/2 teaspoon sesame oil
- 1/2 cup basil leaves
- 1/2 cup coriander leaves, plus extra, to serve
- Steamed white rice, to serve
Method
- Step 1Whisk together eggs and fish sauce in a large bowl. Cut pork fillets on the diagonal into 8mm-thick slices, then add to the egg mixture and turn to coat.
- Step 2Fill a large frying pan with enough peanut oil to reach 3cm up the side and heat over medium–high heat. Fry pork, in 2 batches for 2 minutes each side or until cooked through. Drain on paper towel and season with salt and pepper.
- Step 3Heat peanut oil in a large wok over high heat. Add onion, garlic, ginger and chillies, and stir-fry for 2 minutes or until onion has softened. Add snow peas, corn, kecap manis and soy sauce, and stir-fry for a further 4 minutes or until vegetables have softened but are still crisp. Remove wok from heat and stir in sesame oil, basil and coriander.
- Step 4Divide rice among bowls, top with vegetables and fried pork, and scatter with extra coriander to serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1783 kj
Energy
24g
Fat Total
6g
Saturated Fat
6g
Fibre
43g
Protein
440mg
Cholesterol
2277mg
Sodium
5g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
For a vegetarian meal, substitute firm tofu, cut into 3cm pieces, for the pork fillets. Kecap manis, available from supermarkets, is Indonesian sweet soy sauce.
- Author: Dominic Smith
- Image credit: Ben Dearnley
- Publication: MasterChef
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