This Pork and almond stir-fry is packed with fresh flavours.
Ingredients
- 2 (about 400g) pork fillets, thinly sliced across the grain
- 2 red onions, cut into wedges
- 1 tablespoon finely grated fresh ginger
- 1/2 teaspoon Chinese five spice
- 1 tablespoon peanut oil
- 1/3 cup (60g) blanched almonds
- 200g snow peas, trimmed, halved lengthways
- 1 punnet baby corn, halved
- 1/2 cup (125ml) oyster sauce
- 200g fresh thin egg noodles
Method
- Step 1Combine the pork, onion, ginger and five spice in a large bowl. Heat half the oil in a wok over high heat. Add the almonds and stir-fry for 2 minutes or until golden. Transfer to a bowl. Add one-quarter of the pork mixture and stir-fry for 1-2 minutes or until golden. Transfer to a bowl. Repeat in 3 more batches with remaining mixture.
- Step 2Heat the remaining oil in the wok. Add the snow peas and corn and stirfry for 1-2 minutes or until tender. Add the pork, almonds and oyster sauce and stir-fry for 1-2 minutes or until heated through.
- Step 3Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes to heat through. Drain well.
- Step 4Place the noodles evenly among serving bowls. Top with pork stir-fry and serve immediately.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1652 kj
Energy
15g
Fat Total
2g
Saturated Fat
7g
Fibre
33g
Protein
95mg
Cholesterol
1843.21mg
Sodium
11g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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