Sticky pork and garlic greens

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(15)
Main Meals (Dinners)
4 peopleServes
4
Prep   15 min
Cook   10 min
Other   5 min (Cooling)
Other5 min (Cooling)
  • Hoi sin sauce, 2 tablespoon(s), salt-reduced
  • Oyster sauce, 2 tablespoon(s), salt-reduced
  • Tomato sauce, reduced salt, 2 tablespoon(s)
  • Pork fillet, lean, raw, 600 g, cut into 1cm slices
  • Sunflower oil, 1 tablespoon(s)
  • Chinese broccoli (kai lan), 1 small bunch(s), trimmed and halved
  • Green beans, 300 g, trimmed
  • Garlic, 4 clove(s), thinly sliced
  • Edamame, frozen, 300 g, shelled
  • Spring onion, 1 small onion(s), thinly sliced, to serve

Method

Combine the sauces and pork in a large non-metallic bowl and season with freshly ground black pepper. Cover and chill for at least 1 hour, or overnight if time permits.

Heat half the sunflower oil in a large non-stick wok over high heat. Add the pork mixture and stir-fry for 5 minutes or until cooked and dark golden. Transfer to a heatproof bowl and cover to keep warm.

Heat the remaining oil in the wok, add the Chinese broccoli, beans and garlic and stir-fry for 1 minute. Add the edamame and 1/3 cup (80 ml) water and stir-fry for 1 minute. Return the pork and any juices to the wok and toss well, then remove from the heat. Spoon the pork and greens into bowls and serve garnished with spring onion.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 2.1
Bread & Cereals0
Vegetables1.4
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0.1
Calories367
Protein43.6 g
Total fat12.6 g
- Saturated fat2 g
Total carbohydrates18.8 g
- Total sugars10.9 g
Fibre7.9 g
Sodium782 mg

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