Heat up the wok and add your favourite mushies to this simple and satisfying pork & mushroom stir-fry.
Ingredients
- 350g pork stir-fry strips
- 1 1/2 tablespoons sunflower oil
- 1 large onion, sliced
- 2 garlic cloves, thinly sliced
- 2cm ginger, finely shredded
- 400g mixed mushrooms (such as shiitake, oyster and Swiss brown), sliced
- 100g enoki mushrooms, trimmed
- 2 bok choy, sliced
- 1/3 cup (80ml) oyster sauce
- 1 cup (200g) low-GI rice (such as Doongara see note), cooked
- Coriander leaves, to garnish
Method
- Step 1Place pork and 2 teaspoons oil in a bowl and stir well to coat. Heat a wok or large frypan over high heat. Add pork and stir-fry for 2 minutes until browned. Remove pork and set aside.
- Step 2Add the remaining 1 tablespoon oil to the pan and stir-fry the onion, garlic and ginger for 1 minute. Add the mixed mushrooms and a splash of water and stir-fry for 2 minutes until golden and starting to soften. Stir in the cooked pork, enoki mushrooms, bok choy, oyster sauce and 2 tablespoons water and cook for a further 1 minute until the bok choy is tender but still has some crunch.
- Step 3Garnish with coriander leaves and serve with rice.
- Low fat
- Low kilojoule
Nutrition
1810 kj
Energy
9.7g
Fat Total
1.5g
Saturated Fat
7.2g
Fibre
29.5g
Protein
83mg
Cholesterol
1030mg
Sodium
52g
Carbs (total)
All nutrition values are per serve
Notes
A low-GI rice from supermarkets.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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