Ginger pork and cashew stir-fry

You’ve got to try this dairy free ginger pork and cashew stir-fry for lunch or dinner, super easy and quick to make in 25 minutes, packed full of flavour, high in fibre and iron, diabetes friendly with gluten free option, this is a delicious meal the whole family will enjoy!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

500g thinly sliced pork stir-fry strips
1 tablespoon finely grated fresh ginger
1 tablespoon olive oil
spray oil
800g fresh or frozen stir-fry vegetables
¾ cup reduced-salt chicken stock
¼ cup store-bought plum sauce
¼ cup roasted cashews
2 x 250g packet microwavable brown rice
3 spring onions, thinly sliced

Instructions

Stay Awake

1 Combine pork and grated ginger in a bowl. Heat oil in a wok over high heat. Stir-fry pork for 3–5 minutes, or until browned and just cooked through. Transfer to a plate and set aside.

2 Return wok to heat and spray with oil. Add vegetables, stock and plum sauce. Cook for 2 minutes, or until sauce thickens and vegetables are tender. Return pork to wok with cashews and stir-fry for 1 minute, or until heated through and coated in sauce.

3 Meanwhile, heat brown rice according to packet directions. Serve pork stir-fry with rice and garnish with sliced spring onions.

Variations

Make it gluten free: Check stock and plum sauce are gluten free.

Nutrition Info (per serve)

Calories 524 cal

Kilojoules 2190 kJ

Protein 39 g

Total fat 16 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 12 g

Dietary fibre 11 g

Sodium 250 mg

Calcium 90 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.