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Pork stirfry
| Category: | Lunch Dinner |
Ingredients
260g of basmati rice
1 tablespoon of olive oil
480g of lean pork pieces
2 cloves of garlic, peeled and crushed or finely chopped
2 large onions, peeled and finely chopped
4 medium carrots, peeled and thinly sliced
24 button mushrooms, thinly sliced
2 large peppers, deseeded and thinly sliced
1 tablespoon of low-salt soy sauce
Pork stirfry Directions
- 1. Boil the rice according to packet instructions, omitting any salt.
2. Heat the oil in a frying pan or wok and fry the pork strips for 5-6 minutes until browned on
all sides.
3. Add the garlic, onion and carrot to the pan and fry for 2-3 minutes, stirring all the time.
4. Then add mushrooms and peppers to pork mixture and continue frying for 2-3 minutes.
5. Finally add the soy sauce and cook the stirfry for a further 5 minutes.
6. Drain the rice and serve topped with the pork stirfry.
Recipe notes
Serves 4
Nutrition facts
Per Serving
| Kcal: | 99 kcal |
| Kjoule: | 413 Kjoule |
| Fibers (g): | 1.6g |
| Sodium (mg): | 0.1mg |
| Carbs: | 13.8g |
| Sugar (g): | 3.7g |
| Fat: | 1.6g |
| Saturated fat (g): | 0.1g |
| Proteins: | 6.3g |
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