Get ready to sizzle with this speedy pork stir-fry.
Ingredients
- 400g pork fillet
- 200g (1 cup) jasmine rice
- 1 tablespoon peanut oil
- 2 brown onions, halved, thinly sliced
- 175g baby bok choy
- 65g (1 cup) fresh bean sprouts
- 60ml plum sauce
Method
- Step 1Cut pork fillet across the grain into thin slices. Cook the jasmine rice in a medium saucepan of boiling water following the packet directions or until tender (approx 15 mins). Drain. Cover with foil to keep warm.
- Step 2Meanwhile, heat the peanut oil in a wok over high heat. Add the onion and stir-fry for 2 minutes or until soft. Transfer to a large bowl.
- Step 3Heat the wok until smoking and add half the pork. Stir-fry for 2 minutes or until brown and just cooked through. Transfer to the bowl with the onions. Repeat with remaining pork.
- Step 4Heat the wok until smoking. Add pork and onion mixture, baby bok choy and bean sprouts. Add the plum sauce and bring to the boil. Remove from heat and serve with boiled rice.
- Low fat
- Low kilojoule
Nutrition
1676 kj
Energy
6g
Fat Total
1g
Saturated Fat
3g
Fibre
28g
Protein
95mg
Cholesterol
324.87mg
Sodium
15g
Carbs (sugar)
56g
Carbs (total)
All nutrition values are per serve
Notes
Prep & cooking: 30 mins
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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