Asian grilled pork skewers with garlic greens

Serves: 4

Time to make: 25 mins , plus 30 mins marinating

Ingredients

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8 wooden skewers, pre-soaked in cold water

1 ½ tablespoons tamari

2 tablespoons mirin

2 teaspoons sesame oil

600g pork loin steaks, cut in 2cm chunks

1 large red onion, cut in wedges

1 bunch choy sum, trimmed

1 long red chilli, deseeded, finely chopped

4 cloves garlic, thinly sliced

150g snow peas, trimmed

1 bunch baby bok choy, trimmed

2 cups green beans

3 cups steamed basmati rice

Instructions

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1 Combine 1 tablespoon tamari with 1 tablespoon mirin and 1 teaspoon sesame oil in a shallow, non-metallic container. Add pork, toss to coat, cover and set aside in fridge to marinate for at least 30 minutes.

2 Thread marinated meat and onion onto prepared skewers. Spray a chargrill pan with oil and place over a high heat. Chargrill skewers for 6-8 minutes, turning regularly, until golden and just cooked through.

3 Meanwhile, remove stems from choy sum and cut stems in half lengthways. Cut leaves in half. Place a large wok over a high heat and spray with oil. Add chilli and garlic and stir-fry for about 20 seconds. Add choy sum stems and snow peas and stir-fry for 2 minutes. Add choy sum leaves, bok choy and beans and stir-fry for 2 more minutes or until vegetables are bright-green and tender-crisp.

4 Combine the remaining tamari, mirin and sesame oil and drizzle over vegetables. Serve pork skewers with greens and rice.

HFG tip

For a satisfying spring salad, try combining any leftover Asian greens with cooked rice noodles.

Nutrition Info (per serve)

Calories 342 cal

Kilojoules 1430 kJ

Protein 37 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 7 g

Dietary fibre 4 g

Sodium 500 mg

Calcium 100 mg

Iron 4.5 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.