![Ginger pork with sugar snap peas and asparagus Ginger pork with sugar snap peas and asparagus](https://wikirecipes.net/wp-content/uploads/2019/04/Ginger-pork-with-sugar-snap-peas-and-asparagus.jpg)
- 0:10 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
To make cooking quicker, this honey-laced pork is pan-fried before being roasted.
Ingredients
- 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
Method
- Step 1Preheat 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.
- Step 2Line 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.
- Step 3Meanwhile, 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.
- Step 4Thickly 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.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
943 kj
Energy
5g
Fat Total
1g
Saturated Fat
4g
Fibre
30g
Protein
74mg
Cholesterol
77.29mg
Sodium
8g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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