Pork and veggie stir-fry
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This one-wok wonder is chock-a-block with tender, crunchy vegies and succulent pork. High on flavour and low on effort
Ingredients
Pork leg steak, raw
420 g, (buy 500g), fat trimmed, thinly sliced
Oil spray
1 x 3 second spray(s)
Canola oil
2 tsp
Green string beans
350 g, (snake beans), chopped
Red capsicum
1 medium, thinly sliced
Green shallot(s)
6 individual, sliced
Fresh lemongrass
3 tsp, finely chopped
Garlic
2 clove(s), crushed
Lime juice
¼ cup(s), (60ml)
Sweet chilli sauce
¼ cup(s), (60ml)
Soy sauce
¼ cup(s)
Cooked brown rice
2 cup(s), (340g)
Instructions
1
Combine sesame oil and pork in a medium bowl. Lightly spray a wok with oil and heat over high heat. Add half the pork and stir-fry for 1–2 minutes or until browned and cooked. Transfer to a heatproof bowl, then repeat with remaining pork steaks.
2
Wipe wok with a paper towel, then add canola oil and heat over high heat. Add snake beans, capsicum and shallots, along with ¼ cup (60ml) water. Stir-fry for 4–5 minutes or until vegetables are just tender. Add pork, lemongrass, garlic, juice, sweet chilli sauce and soy sauce to wok. Stir-fry for 2–3 minutes or until fragrant and heated through. Serve pork and snow pea stir-fry with steamed brown rice.
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