Just six ingredients is all you need for this speedy, budget-friendly dinner!
Ingredients
- 1/2 cup raw cashews
- 2 1/2 tablespoons peanut oil
- 500g pork stir-fry strips
- 1 medium brown onion, cut into thin wedges
- 2 bunches baby pak choy, trimmed, leaves separated, stems sliced
- 1/3 cup Chang’s hoisin sauce
Method
- Step 1Heat a wok over medium-high heat. Stir-fry cashews for 1 to 2 minutes or until golden. Transfer to a bowl.
- Step 2Add 1 tablespoon oil to wok over high heat. Swirl to coat. Add half the pork. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Repeat with 1 tablespoon oil and remaining pork.
- Step 3Heat remaining oil in wok over medium-high heat. Stir-fry onion for 2 to 3 minutes or until softened. Add pak choy stems. Stir-fry for 1 to 2 minutes or until stems are just tender. Return pork to wok. Add hoisin sauce and pak choy leaves. Stir-fry for 1 to 2 minutes or until leaves have just wilted. Toss through cashews.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1732 kj
Energy
23g
Fat Total
4g
Saturated Fat
7g
Fibre
35g
Protein
119mg
Cholesterol
498.82mg
Sodium
10g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Steamed jasmine rice or noodles.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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