BUDGET MEAL PLANNER
SERVES 4 PREP 10 MINUTES COOK 15 MINUTES
2 carrots, cut into matchsticks 2 tablespoons rice wine vinegar 500g pork stir-fry strips ¼ cup cornflour 2 tablespoons peanut oil 2 tablespoons honey 2 tablespoons oyster sauce 1 tablespoon lime juice 2 teaspoons fish sauce 1 teaspoon Chinese five spice 4 green onions, thinly sliced diagonally 450g packet 2½-minute white long-grain rice 8 baby cos lettuce leaves 1 cup bean sprouts, trimmed ¼ cup fried shallots
1 Place carrot and vinegar in a bowl. Toss to combine. Set aside. 2 Coat pork in cornflour, shaking off excess. Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry half the pork for 2 to 3 minutes or until browned and just cooked. Transfer to a heatproof bowl. Cover to keep warm. Repeat with remaining oil and pork. 3 Wipe wok clean. Combine honey, oyster sauce, lime juice, fish sauce and five spice in a small bowl. Add to wok. Bring to the boil. 4 Return pork to wok. Stir-fry for 2 to 3 minutes or until sauce is thick and pork is sticky. Add half the green onion. Toss to combine. Remove from heat. 5 Meanwhile, heat rice following packet directions. 6 Strain carrot mixture. Divide lettuce leaves among serving bowls. Divide rice, pickled carrot and ¾ of the bean sprouts among lettuce leaves. Top with pork mixture, fried shallots, and remaining green onion and bean sprouts. Serve. NUTRITION: (per serve) 2680kj; 19.7g fat; 5g sat fat; 34.9g protein; 76.7g carbs; 5.6g fibre; 62mg chol; 832mg sodium.