Pork Chow Mein with Cabbage

Serves 4 | 275 calories per serve

INGREDIENTS:

  • 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.

METHOD:

  1. Combine the pork with the rice vinegar, soy and sesame oil. Season with white pepper. Set aside for 30 minutes.
  2. To prepare the cabbage cook in a frying pan or large saucepan over medium/high heat with a little water until it wilts.
  3. Heat half the oil in a wok or frying pan over medium/high heat.
  4. Add the pork in batches, stir frying until coloured. Remove from the pan.
  5. 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.
  6. Heat through adding the stock and then the oyster sauce.
  7. Serve on a bed of cabbage

Click here to download a printable recipe

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