Ingredients
- 500 grams pork loin medallion steaks
- Olive oil spray
- 1 large carrot, peeled and cut into thin matchsticks
- 5 spring onions, thinly sliced
- 100 grams bean sprouts, trimmed
- 100 grams snow peas, thinly sliced lengthways
- 1/2 wombok (Chinese cabbage small one), finely shredded
- 1 cup chopped coriander, mint and Vietnamese mint or Thai basil
- 1 tablespoon finely shredded fresh ginger
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon honey or brown sugar
How to Make
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Step 1: Heat a large frying pan over medium-high heat and spray with oil and cook the pork for 2-3 minutes each side or until golden and just cooked through and then transfer to a plate and cover with foil and set aside for 5 minutes to rest and thinly slice across the grain.
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Step 2: Meanwhile, combine the carrot, onion, bean sprouts, snow peas, wombok, herbs and ginger in a large bowl.
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Step 3: To make the dressing, whisk lime juice, fish sauce, honey/brown sugar in a small jug and add the pork to the salad and drizzle over the dressing and toss to combine.
We hope you enjoy this recipe!
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