- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
If using a thick plum sauce for this five-spice pork stir fry, add an extra tablespoon of chicken stock.
Ingredients
- 1/3 cup plum sauce
- 2 tablespoons Massel chicken style liquid stock
- 1/4 teaspoon Chinese five spice
- 500g pork leg steaks, thinly sliced
- 350g fresh chow mein noodles
- 1 tablespoon vegetable oil
- 1 brown onion, cut into thin wedges
- 1 large carrot, peeled, halved lengthways, sliced diagonally
- 200g green beans, trimmed
Method
- Step 1Combine plum sauce, stock and Chinese five spice in a bowl. Place pork in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
- Step 2Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until just tender. Drain. Using a fork, separate noodles.
- Step 3Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry pork, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
- Step 4Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until onion has softened. Add carrot and beans. Stir-fry for 2 to 3 minutes or until tender. Return pork to wok. Add noodles and remaining sauce mixture. Stir-fry for 1 minute or until heated through.
- High protein
- Low carb
- Lower gi
Nutrition
3020 kj
Energy
33g
Fat Total
5g
Saturated Fat
6g
Fibre
37g
Protein
74mg
Cholesterol
760.37mg
Sodium
16g
Carbs (sugar)
65g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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