Ingredients
- 1 bunch coriander, washed
- 4 large (650g) tomatoes, chopped
- 2 red onions, chopped
- 3 long red chillies, chopped
- 2 large garlic cloves, chopped
- 5cm piece fresh ginger, peeled, chopped
- 3 teaspoons fish sauce
- 2 teaspoons ground turmeric
- 1 cup Massel chicken style liquid stock
- 300g firm tofu, drained, cut into 2cm cubes
- olive oil cooking spray
- 350g pork fillet, thinly sliced
- 1/3 cup light coconut milk
- 115g baby corn, halved lengthways
- 200g snow peas, trimmed, thinly sliced lengthways
- lime wedges, to serve
Method
- Step 1Roughly chop coriander roots, stems and half the leaves. Place in a food processor with tomatoes, onion, chillies, garlic, ginger, fish sauce, turmeric and stock. Process until well combined.
- Step 2Heat a wok over medium-high heat. Spray tofu with oil. Stir-fry for 1 to 2 minutes or until brown. Remove to a plate.
- Step 3Spray pork with oil. Stir-fry for 2 minutes or until browned. Add sauce mixture. Reduce heat to medium-low. Simmer, uncovered, stirring, for 8 minutes or until slightly thickened.
- Step 4Add coconut milk and corn. Simmer, uncovered, stirring, for 2 to 3 minutes or until corn is tender. Remove from heat. Add snow peas and stir to combine. Serve with lime wedges.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1308 kj
Energy
10g
Fat Total
4g
Saturated Fat
13g
Fibre
35g
Protein
83mg
Cholesterol
825.61mg
Sodium
10g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Lennon
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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