Ginger Pork Stir-Fry

2
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. NOTE - full recipe title is Ginger Pork Stir-Fry With Snow Peas, Cabbage and Almonds."

Original recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

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