Pork, broccoli and almond stir-fry

Author: Jackie Charles

Photographer: Louise Lister

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

350g pork strips
4 teaspoons cornflourcornstarchX
1 tablespoon canola oil
1 clove garlic, crushed
2 spring onions, cut in strips lengthwise
1 teaspoon crushed fresh ginger
180g broccoli, cut into florets (around 2 cups, chopped)
1 courgettezucchiniX, cut in half lengthwise, sliced thinly on the diagonal
juice of 1 orange
1 teaspoon hot chilli sauce
1 teaspoon salt-reduced soy sauce
¼ cup almonds, toasted
steamed rice to serve

Instructions

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1 Coat the pork strips in the cornflour. Place oil in a wok over high heat. Add the garlic and pork strips and cook for 3-5 minutes, until brown. Remove and keep warm.

2 Add the spring onions, ginger, broccoli and courgette to the wok. Cook for 1-2 minutes, until the ginger becomes fragrant. Add the orange juice and cook for 2-3 minutes.

3 Stir in the pork, chilli sauce and soy sauce. Stir-fry for 2-3 minutes, tossing well to combine. Stir through the almonds. Serve immediately with steamed rice.

HFG tip

Try cooking pork as you would beef or lamb − it's perfectly safe to eat cooked pork that's slightly pink in the middle.

Nutrition Info (per serve)

Calories 338 cal

Kilojoules 1415 kJ

Protein 26.3 g

Total fat 11.7 g

Saturated fat 1.6 g

Carbohydrates 32.4 g

Sugar 4.4 g

Dietary fibre 3.8 g

Sodium 155 mg

Calcium 75 mg

Iron 3 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.