Ginger pork stir-fry
- 1 lean pork steak
- 2 teaspoons minced ginger
- 3 tablespoons orange juice
- 1 tablespoon salt-reduced soy sauce
- 70g spaghetti
- 1 tablespoon olive oil
- 1/2 x 400g packet stir-fry vegetables (we used Wattie’s Wok Creations Vietnamese Vegetables)
1 Cut pork in thin strips and toss in ginger, orange juice and soy sauce. Marinate in a non-metallic dish for a few hours, or overnight.
2 Cook spaghetti following packet directions until al dente. Drain. Set aside.
3 Heat oil for a few minutes in a non-stick pan. Add pork and sear meat by cooking quickly. It should go golden at the edges.
4 Add vegetables. Stir-fry for 2-3 minutes. Toss lightly. To serve, place spaghetti on the serving dish and top with pork and veges.
Nutrition Info (per serve)
Total fat 18g
Saturated fat 4g
Dietary fibre 14g
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