Pork Chow Mein with Cabbage
Serves 4, 275 calories per serve
- 640g pork fillet, trimmed and thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce*
- ½ teaspoon sesame oil
- White pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 onion, thinly sliced
- 1 carrot, halved and thinly sliced on the diagonal
- 1 celery stick, thinly sliced on the diagonal
- 250g broccoli, thick stem removed and cut into florets
- ½ cup salt reduced chicken stock
- 2 cloves garlic, crushed
- 1 teaspoon finely grated ginger
- ¼ cup salt reduced chicken stock
- 1 tablespoon oyster sauce*
- 150g Chinese cabbage, finely shredded
*Note: use gluten free soy and oyster sauce if you are gluten intolerant.
- Combine the pork with the rice vinegar, soy and sesame oil. Season with white pepper. Set aside for 30 minutes.
- To prepare the cabbage cook in a frying pan or large saucepan over medium/high heat with a little water until it wilts.
- Heat half the oil in a wok or frying pan over medium/high heat.
- Add the pork in batches, stir frying until coloured. Remove from the pan.
- Add the remaining oil and the onion, carrot, celery and broccoli and stir fry until beginning to soften then add the garlic, ginger and reserved pork.
- Heat through adding the stock and then the oyster sauce.
- Serve on a bed of cabbage