Super Food Ideas - - IN THIS ISSUE -


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.

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