Hoisin pork and vege stir-fry

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

First published: Apr 2013

Serves: 4

Time to make: 25 mins

Total cost: $28.92 / $7.23 per serve

(at time of publication)

Ingredients

More weights & measures

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

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 406cal

Kilojoules 1700kJ

Protein 34g

Total fat 11g

–Saturated fat 2g

Carbohydrates 45g

–Sugars 10g

Dietary fibre 5g

Sodium 390mg

Calcium 70mg

Iron 4mg

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.

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