- 1 1/2 tablespoons soy sauce
- 1 tablespoon sweet chilli sauce
- 1/4 teaspoon Chinese five spice
- 1 teaspoon finely grated fresh ginger
- 1 garlic clove, crushed
- 8 lean pork loin medallions
- 500g Butternut pumpkin, peeled, deseeded, thinly sliced
- 2 bunches baby pak choy, washed, quartered
- 1 tablespoon peanut oil
- Lime wedges (optional), to serve
- Step 1Combine the soy sauce, sweet chilli sauce, five spice, ginger and garlic in a glass or ceramic bowl. Add the pork and toss to coat.
- Step 2Place the pumpkin in a large steamer over a wok one-third filled with simmering water (make sure the steamer doesn’t touch the water). Cook for 4 minutes or until almost tender. Top with the pak choy. Cook for a further 1-2 minutes or until the vegetables are tender.
- Step 3Heat half the oil in a large non-stick frying pan over medium-high heat. Drain the pork from the marinade. Reserve the marinade. Add half the pork to the pan and cook for 2 minutes each side or until cooked through. Transfer to a plate. Repeat with the remaining oil and pork.
- Step 4Add the reserved marinade to the pan and cook for 1 minute or until heated through. Divide the vegetables among serving plates and top with the pork. Drizzle over the marinade. Serve with lime wedges, if desired.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Budget tip: Replace the pork with 2 large single chicken breast fillets, halved horizontally.
Shopping tip: You’ll find baby pak choy, a leafy Asian vegetable, with the Asian greens in the fresh produce section at Woolworths.
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Australian Good Taste