This speedy recipe will leave the cook happy and the family full.
Energy 2272kJ | Fat saturated 4.90g |
Fat Total 21.70g | Carbohydrate sugars g |
Carbohydrate Total 42.60g | Dietary Fibre 5.90g |
Protein 43.00g | Cholesterol 70.00mg |
Sodium 1629.00mg |
All nutrition values are per serve.
- Step 1
Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.
- Step 2
Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.
- Step 3
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.
- Step 4
Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. Top with cashews, onion and chilli. Serve with rice noodles.
Prepare in advance: Make step 1. Cover. Refrigerate for up to 2 days.
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