- Olive oil spray
- 500g lean pork loin medallion steaks
- 1 large carrot, peeled, cut into thin matchsticks
- 1 small red onion, halved, thinly sliced
- 100g bean sprouts, trimmed
- 100g snow peas, thinly sliced lengthways
- 1/2 small wombok (Chinese cabbage), finely shredded
- 1 cup chopped fresh coriander
- 1 tablespoon finely shredded fresh ginger
- 3 teaspoons sesame oil
- 3 teaspoons salt-reduced soy sauce
- 2 teaspoons honey
- 1 garlic clove, crushed
- Step 1Heat a large frying pan over medium-high heat. Spray with oil. Cook the pork for 2-3 minutes each side or until golden and just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain.
- Step 2Meanwhile, combine the carrot, onion, bean sprouts, snow peas, wombok, coriander and ginger in a large bowl.
- Step 3To make the dressing, whisk the oil, soy sauce, honey and garlic in a small jug. Add the pork to the salad. Drizzle over the dressing and toss to combine.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
With a twist: To give this meal a Vietnamese flavour, make a dressing with fresh lime juice, fish sauce, caster sugar and chopped fresh red chilli. Try it with shredded poached or roast chicken, too.
- Author: Kerrie Ray
- Image credit: Ben Dearnley
- Publication: Australian Good Taste