Hoisin pork and vege stir-fry

Serves: 4

Time to make: 25 mins

Ingredients

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2 teaspoons olive oil

500g pork loin steaks, fat trimmed, thinly sliced

1 red onion, cut into thin wedges

2 cloves garlic, crushed

3cm-piece fresh ginger, finely grated

1 small fresh red chilli, finely chopped

1 large yellow capsicum, sliced

200g snow peas, trimmed, diagonally sliced

½ eggplantaubergineX, halved lengthways, thinly sliced

3 stalks celery, thinly sliced

¼ cup hoisin sauce

2 tablespoons lime juice

4 cups cooked basmati rice

¼ cup chopped unsalted peanuts

Instructions

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1 Brush a large wok with half the oil and place over a high heat. Once hot, add half the pork and stir-fry for 2 minutes or until just cooked. Transfer to a bowl. Reheat wok, add remaining pork and stir-fry until just cooked. Transfer to a bowl and set aside.

2 Place wok over a medium-high heat and add remaining oil. Add onion, garlic, ginger and chilli. Stir-fry for 1 minute.

3 Add capsicum, snow peas, eggplant and celery. Stir-fry for 2 more minutes. Add 2 tablespoons water, cover, then cook for 2 more minutes.

4 Combine hoisin sauce and lime juice. Add to wok and toss to combine. Return pork to wok and toss until heated through. Serve with rice.

Variations

Make it gluten free: Check hoisin sauce is gluten free.

Nutrition Info (per serve)

Calories 406 cal

Kilojoules 1700 kJ

Protein 34 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 10 g

Dietary fibre 5 g

Sodium 390 mg

Calcium 70 mg

Iron 4 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.