Cooking meat and vegies together in your wok means this pork meal isn’t just quick to make, but the washing up is easy, too.
Ingredients
- 1 tablespoon peanut oil
- 600g pork scotch fillet steaks, thinly sliced across the grain
- 2 teaspoons green curry paste
- 150g green round beans, trimmed
- 125ml (1/2 cup) Massel chicken style liquid stock
- 3 fresh kaffir lime leaves, centre veins removed, finely shredded
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1 cup loosely packed fresh basil leaves
- Steamed white rice, to serve
- Fresh basil leaves, extra, to serve
- Lime wedges (optional), to serve
Method
- Step 1Heat the wok over high heat. Add the oil and heat until just smoking. Swirl to coat. Add half the pork and stir-fry for 1-2 minutes or until brown. Transfer to a plate. Repeat with the remaining pork, reheating the wok between batches.
- Step 2Add the curry paste to the wok and stir-fry for 30 seconds or until aromatic. Add the beans and toss to coat. Add the stock and simmer, tossing occasionally, for 5 minutes or until the beans are bright green and tender crisp.
- Step 3Add the pork, lime leaves, soy sauce, fish sauce and sugar. Cook, tossing occasionally, for 2-3 minutes or until the sauce boils and thickens. Stir in the basil.
- Step 4Divide the rice and stir-fry among serving dishes. Top with extra basil. Serve with lime wedges, if desired.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
988 kj
Energy
8g
Fat Total
2g
Saturated Fat
2g
Fibre
35g
Protein
83mg
Cholesterol
1150.31mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
If Green Curry Paste is unavailable, use Red Curry Paste. Tip: To cook food evenly, keep it moving around the wok. Use a wok charn – a shovel-shaped spatula available from Asian grocery stores – or an egg lifter to toss the ingredients.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste
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