Ginger and lime pork
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CSIRO Total Wellbeing Diet
Main Meals (Dinners)
4 peopleServes
4
4
| Prep | 15 min | |
| Cook | 10 min |
- Sunflower oil, 2 tablespoon(s)
- Pork fillet, lean, raw, 600 g, stir-fry strips
- Kaffir lime leaves, 4 leaf(s), very finely shredded
- Ginger, fresh, 5 cm piece(s), cut into thin matchsticks
- Red cabbage, 300 g, shredded
- Chicken liquid stock, salt reduced, ½ cup(s)
- Mixed vegetables, frozen, ⅔ cup(s), e.g. beans, broccoli, sugar snap peas
- Lime, 2 lime(s), finely grated zest and juice
Method
Heat the oil in a large non-stick wok over high heat, add the pork, kaffir lime leaves and ginger and stir-fry for 5 minutes. Add the cabbage and stock and stir-fry for 3 minutes.
Add the vegetables to the wok and stir-fry for 2 minutes. Remove the wok from the heat and toss through the lime zest and juice. Divide among plates or bowls and serve.
The CSIRO Low-Carb Diet Quick & Easy by Grant Brinkworth and Pennie Taylor, Published by Macmillan Australia, Price $34.99, Photography by Rob Palmer.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 1.5 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 2 |
| Indulgences | 0 |
| Calories | 290 |
| Protein | 35.6 g |
| Total fat | 14.1 g |
| - Saturated fat | 2.5 g |
| Total carbohydrates | 5 g |
| - Total sugars | 3.6 g |
| Fibre | 4.5 g |
| Sodium | 173 mg |
Looking for healthy, comforting meals this winter?
Get a free 3-part winter recipe series