Ingredients
- 1 teaspoon five-spice powder
- 1 1/2 tablespoons grapeseed oil or vegetable oil
- 600g pork loin, cut into 1cm-thick medallions
- 125g fresh baby corn, halved lengthways
- 1 red capsicum, very thinly sliced
- 1 carrot, cut into matchsticks
- 1 cup (80g) bean sprouts
- 1 1/2 tablespoons oyster sauce
- 3 spring onions, thinly sliced on an angle
Method
- Step 1Combine five-spice powder, 1 tablespoon oil and 1/4 teaspoon salt in a bowl. Add the pork and toss to coat. Heat a large non-stick pan over medium-high heat. Cook pork, in batches, for 1-2 minutes on each side until golden and cooked through. Remove and set aside in a warm place.
- Step 2Heat remaining oil in the frypan over medium-high heat. Add corn and cook, stirring, for 2 minutes, then add capsicum and carrot and cook for 1 minute. Add the bean sprouts and oyster sauce and cook, stirring, for 1 minute or until vegetables are just tender. Divide pork and vegetables among plates, then garnish with spring onion and serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1124 kj
Energy
11g
Fat Total
2g
Saturated Fat
3g
Fibre
37g
Protein
81mg
Cholesterol
513.31mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
- Author: Olivia Andrews
- Image credit: Steve Brown
- Publication: Taste.com.au
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