Orange and soy marinated pork
- 500g low-GI brown rice
- 4 x 120g lean pork medallions
- 80g sugar snap peas, trimmed
- 4 bunches bok choy, roughly chopped
- 2 cups finely shredded red cabbage
- 4 oranges, juiced
- 2½ tablepoons reduced-salt soy sauce
- 2 teaspoons grated fresh ginger
- 4 teaspoons honey
- 4 teaspoons cornflourcornstarchX
1 Cook rice according to packet instructions. Meanwhile, to make marinade mix all ingredients in a bowl, stirring until cornflour has dissolved. Add pork, turning to coat. Marinate for 5 minutes.
2 Lightly spray a non-stick frying pan with oil and heat over medium heat. Add drained pork, reserving marinade, and cook for 5–6 minutes, turning halfway. Remove from pan. Allow to rest.
3 Add vegies and 1 tablespoon water to pan. Cook, stirring, for 2–3 minutes. Using a slotted spoon, transfer vegies to a bowl.
4 Add reserved marinade to pan and heat until mixture is boiling. Stir until sauce thickens.
5 Divide rice, vegetables and pork among serving plates. Serve drizzled with sauce.
Nutrition Info (per serve)
Total fat 9.5g
–Saturated fat 1.7g
Dietary fibre 8.1g
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