Ginger Pork Stir-Fry
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."
- 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
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.
Place the shallot, ginger, capsicum, snow pea, almonds and wombok in another large sealable glass or plastic container.
Freeze the containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.
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.
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.
Meanwhile, cook the rice following to packet directions.
Serve stir-fry with rice and lime wedges, topped with coriander.
No special items needed.