Ginger Pork Stir-Fry
Recipe: #36402
February 01, 2021
Categories: Loins, Almond, Cabbage, Asian, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, more
"From our weekday newspaper The West Australian. NOTE - full recipe title is Ginger Pork Stir-Fry With Snow Peas, Cabbage and Almonds."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (298.5 g)
- Calories 573.9
- Total Fat - 13.8 g
- Saturated Fat - 4.2 g
- Cholesterol - 60.5 mg
- Sodium - 1077.4 mg
- Total Carbohydrate - 80.3 g
- Dietary Fiber - 6.5 g
- Sugars - 13.8 g
- Protein - 31.8 g
- Calcium - 100.8 mg
- Iron - 4.3 mg
- Vitamin C - 48.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the cooking wine, tamari, garlic, honey and chilli in a large sealable glass or plastic container and add the pork and stir to coat.
Step 2
Place the shallot, ginger, capsicum, snow pea, almonds and wombok in another large sealable glass or plastic container.
Step 3
Freeze the containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.
Step 4
Heat half the sesame oil in a large wok. Add the contents of the vegetable container and stir-fry for 2-3 minutes or until just tender and transfer to a bowl.
Step 5
Heat the remaining sesame oil in the wok over high heat and add the contents of the pork container and stir-fry for 2-3 minutes or until pork is golden and then return the vegetables to the wok and stir-fry for 1 minute or until heated through.
Step 6
Meanwhile, cook the rice following to packet directions.
Step 7
Serve stir-fry with rice and lime wedges, topped with coriander.
Tips
No special items needed.
0 Reviews
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