- 943 kj Energy
- 5g Fat Total
- 1g Saturated Fat
- 4g Fibre
- 30g Protein
- 74mg Cholesterol
- 77.29mg Sodium
- 8g Carbs (sugar)
- 8g Carbs (total)
Ginger pork with sugar snap peas and asparagusPrint Recipe
- 1 tablespoon grated fresh ginger
- 60ml (1/4 cup) dry sherry
- 1 tablespoon honey
- 4 (125g each) pork porterhouse steaks
- Olive oil spray
- 3 garlic cloves, thinly sliced
- 1 long fresh red chilli, seeded, thinly sliced
- 2 bunches asparagus, trimmed, halved
- 150g sugar snap peas, trimmed
- 1 tablespoon water
- 2 teaspoons dry sherry, extra
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds, lightly toasted
- Steamed brown rice, to serve
Preheat oven to 180°C. Combine the ginger, sherry and honey in a shallow bowl. Add the pork and turn to coat. Set aside for 5 minutes to marinate.
Line a baking tray with non-stick baking paper. Heat a large non-stick frying pan over high heat. Spray with oil. Cook pork for 1-2 minutes each side or until golden. Transfer to the prepared tray. Roast for 6 minutes or until just cooked through.
Meanwhile, wipe the pan clean and place over medium-high heat. Spray with oil. Stir-fry the garlic and chilli for 30 seconds. Add the asparagus, peas and water, and stir-fry for 2-3 minutes or until the vegetables are bright green and tender crisp. Add the extra sherry and the sesame oil and toss to combine.
Thickly slice the pork across the grain. Divide the vegetables among serving dishes and top with pork. Sprinkle over the sesame seeds and serve with rice.
<strong>Author: Chrissy Freer
Image credit: Mark O’Meara
Publication: Australian Good Taste