Cooking in a wok is not only quick and easy – it keeps the washing up to a minimum, too!
Ingredients
- 1 (about 300g) pork fillet, thinly sliced
- 1 red onion, cut into thick wedges
- 2 garlic cloves, crushed
- 2 teaspoons finely grated fresh ginger
- 1 1/2 teaspoons Chinese five spice
- 2 teaspoons peanut oil
- 1 bunch broccolini, cut into 5cm pieces diagonally
- 1 bunch baby choy sum, coarsely chopped
- 1 bunch baby buk choy, washed, dried, quartered
- 60ml (1/4 cup) oyster sauce
- Steamed jasmine rice, to serve
Method
- Step 1Combine the pork, onion, garlic, ginger and Chinese five spice in a bowl. Heat half the oil in a wok over high heat. Add one-third of the pork mixture. Stir-fry for 2 minutes or until brown. Transfer to a bowl. Repeat, in 2 more batches, with the remaining pork mixture.
- Step 2Heat remaining oil in the wok over high heat. Add the broccolini and stir-fry for 2 minutes or until bright green and tender crisp. Add the pork mixture, choy sum, buk choy and oyster sauce and stir-fry for 2-3 minutes or until buk choy just wilts.
- Step 3Spoon the rice among serving bowls. Top with pork mixture and serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
695 kj
Energy
4g
Fat Total
1g
Saturated Fat
6g
Fibre
23g
Protein
71mg
Cholesterol
877.87mg
Sodium
5g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Australian Good Taste
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