This stir-fry was popular with Sharon, our super cook with a gastric band. It was also a hit with her test kitchen of daughters. One finished the plate and then picked at Sharon’s meal, another asked for seconds and requested that it be cooked again!
Thai-Style Pork Stir-Fry
Serves 4
Marinade
1 tablespoon fish sauce
2 tablespoons lime juice
3 fresh roots of coriander*
1 tablespoon lemongrass, finely chopped
½ teaspoon ground ginger
¼ teaspoon ground turmeric
Chilli flakes, to taste
2 cloves garlic, crushed
2 teaspoons brown sugar
4 teaspoons of peanut or vegetable oil
Place all these ingredients into a mixing jug and combine well.
500g pork fillet, trimmed of fat and sliced thinly
1 large carrot, peeled and sliced thinly
1 small broccoli head, cut into florets
1 cup snow peas, shredded
1 tablespoon oyster sauce
Pour the marinade over the pork in a dish and using your hands mix the marinade through. Cover and chill for 1-3 hours.
Heat a wok or large frying pan and spray with oil. Add half of the pork and cook over a high heat for 1-2 minutes, until just cooked. Remove from pan and set aside. Repeat with the remaining pork. Add the carrots to the pan and cook for 1-2 minutes, then add the broccoli and cook for a further 1-2 minutes. Add the snow peas and pork back to the pan, drizzle with the oyster sauce and toss well to combine. If you tolerate rice, you can serve with ¼ cup cooked rice. Alternatively you could try rice noodles. Add these as a side dish to make a larger serve for family or friends.
* Coriander root has more flavour than the leaves, hence is good to use in marinades. Take the fresh coriander stems and cut about 2cm up the stem from the root, then wash very well.
Nutrition Information (per serve with ¼ cup rice per serve): energy 1175kJ, protein 32g, fat 8g, saturated fat 2g, carbohydrate 17.5g, fibre 3.5g.
