Week­night magic:

WE ASKED OUR CON­TRIB­U­TORS TO DE­VISE MEALS FOR $10 OR LESS. NO FLAVOUR WAS SAC­RI­FICED IN THEIR MAK­ING.

Sunday Tasmanian - Tassie Living - - NEWS - MATT MO­RAN

Our con­trib­u­tors of­fer up five night’s worth of cheap and cheer­ful recipes

STIR-FRIED PORK MINCE WITH ZUCCHINI & MINT

“This super-fast dish takes less than 15 min­utes to prep and cook.”

SERVE 4

2 tbs sun­flower oil 3 spring onions, thinly sliced, re­serv­ing

green part 2 gar­lic cloves, crushed 1 long green chilli, thinly sliced, plus

ex­tra finely chopped to serve 500g pork mince 2½ tbs bal­samic vine­gar 2½ tbs soy sauce 1 tsp white sugar 2 zucchini, coarsely grated (we used a juli­enne peeler) bunch mint, leaves picked, shred­ded, plus small whole leaves to serve 250g ver­mi­celli noo­dles, pre­pared

ac­cord­ing to packet in­struc­tions Heat oil in a large fry­ing pan or wok over medium-high heat, add chopped white part of spring onion, gar­lic and chilli, cook for a minute, stir­ring of­ten, then add pork, break­ing it up with a wooden spoon. Cook for 4 min­utes or un­til browned. Add vine­gar, soy and sugar and stir for 2-3 min­utes un­til re­duced slightly. Add zucchini and cook, stir­ring oc­ca­sion­ally, for a fur­ther minute.

Re­move from heat, stir in half the mint, serve with noo­dles and scat­ter with re­served spring onion, ex­tra chilli and re­main­ing mint. PER SERVE • 30G PRO­TEIN • 6G SAT FAT • 52G CARB • 5G SUG­ARS • 945MG SODIUM • 550 CAL (2310KJ)

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