Serve these tasty pork and tofu skewers on a bed of stir-fried vegetables for a complete meal the whole family will enjoy.
Ingredients
- 125ml (1/2 cup) light soy sauce
- 55g (1/4 cup) caster sugar
- 2 tablespoons white vinegar
- 1cm-piece fresh ginger, peeled
- 200g firm tofu, cut into 2cm pieces
- 100g punnet shiitake mushrooms, halved
- 600g pork scotch fillet, cut into 2cm-wide strips
Wok-fried vegetables
- 2 teaspoons vegetable oil
- 2cm-piece fresh ginger, peeled, finely grated
- 1 garlic clove, crushed
- 2 carrots, peeled, cut into batons
- 100g sugar snap peas, ends trimmed
- 2 green shallots, ends trimmed, thinly sliced lengthways
- 1 bunch choy sum, ends trimmed, finely shredded
- 1/2 baby wombok (Chinese cabbage), finely shredded
- 1 tablespoon light soy sauce
- 125ml (1/2 cup) Massel vegetable liquid stock
Equipment
- 12 bamboo skewers
Method
- Step 1To make the yakitori marinade, combine the soy sauce, sugar, vinegar and ginger in a small saucepan and bring to the boil over medium-high heat. Reduce heat to low and simmer for 1 minute or until mixture thickens slightly. Remove from heat. Place the base of the saucepan in iced water and set aside for 5 minutes to cool. Remove ginger from marinade. Discard ginger.
- Step 2Meanwhile, thread the tofu, mushroom and pork onto skewers. Place the skewers in a large glass or ceramic dish and pour over the yakitori marinade. Set aside for 10 minutes to develop the flavours.
- Step 3Preheat grill on medium-high. Place the pork skewers on a baking tray. Cook under preheated grill for 4-5 minutes each side or until pork is cooked through. Remove from heat.
- Step 4Meanwhile, make the vegetables: Heat the oil in a large wok over high heat until just smoking. Add the ginger and garlic, and stir-fry for 1 minute or until aromatic. Add the carrot and sugar snap peas, and stir-fry for 2 minutes or until sugar snap peas are bright green and tender crisp. Add the green shallot, choy sum, wombok, soy sauce and stock, and stir-fry for 1 minute or until choy sum and wombok just wilt. Remove from heat.
- Step 5Divide the wok-fried vegetables among serving plates. Top with pork skewers and serve immediately.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1290 kj
Energy
8.5g
Fat Total
2.5g
Saturated Fat
0.5g
Fibre
38g
Protein
19g
Carbs (total)
All nutrition values are per serve
Notes
You will need to soak 12 bamboo skewers in cold water for 15 minutes for this recipe.
- Author: Jane Charlton
- Image credit: Sue Ferris
- Publication: Australian Good Taste
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