Pork and Asian greens stir-fry
- Ready In: 26 minutes
- Prep Time: 15 minutes
- Cooking Time: 11 minutes
- Serves: 6
The secret to stir-frying is the heat. You need a really high heat to cook the ingredients quickly and prevent them stewing in their own juices. That way, your stir-fries will always be fresh and crisp, not limp and soggy.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 500 g pork fillet or chicken breast, sliced
- 1 onion, sliced
- 1 garlic clove, crushed
- 1 teaspoon grated fresh ginger
- 1 bunch (125 g) baby bok choy, trimmed
- 1 bunch (75 g) broccolini, cut into thirds
- 100 g snow peas, trimmed
- 1/4 cup sweet chilli sauce
- 1/4 cup lime or lemon juice
- 2 tablespoons salt-reduced soy sauce
- SERVE WITH:
- steamed Doongara or low GI rice
- fresh coriander leaves
Nutrition per serve
One serve (including 1/2 cup rice ) contains 1385 kJ ( 330 Calories), 7 g fat (includes 2 g saturated fat), 34 g carbohydrate (includes 5 g sugars), 5 g fibre and 555 mg sodium. Read our nutrition rating system.
Directions
1. Heat oil in a wok or large frying pan on high. Stir-fry the pork in 2 batches for 2-3 minutes. Remove to a plate.
2. Add the onion, garlic and ginger to the wok and stir-fry for 1-2 minutes until just tender.
3. Return the pork to the wok with the baby bok choy, broccolini, snow peas, sweet chilli sauce, citrus juice and soy sauce. Stir-fry for 2-3 minutes until greens are just beginning to wilt.
4. Serve immediately with steamed rice. Sprinkle with coriander leaves.
Variations
- To have all the veg cooked, microwave the hard stems for about 1 minute on high before adding to the wok with the cooked pork in Step 3.
