with Celery & Spinach Slaw
Lift your stir-fry game by teaming sweet chilli sauce with ginger - it's a killer combo that works a treat with succulent pork strips. We've swapped rice for a creamy, Asian-inspired slaw and added a sprinkle of crunchy noodles to turn this into a textural treat. *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Celery
1 packet
Spring onion
1 sprig
Mayonnaise
1 packet
Soy sauce
0.5 tsp
Vinegar
drizzle
Sweet soy seasoning
1 sachet
Pork strips
1 packet
Sweet chilli sauce
1 packet
Slaw mix
1 packet
Baby spinach leaves
1 packet
Crunchy Fried Noodles
1 packet
• Finely chop celery. • Thinly slice spring onion. • In a medium bowl, combine mayonnaise, the soy sauce, a drizzle of vinegar and a pinch of salt and pepper. Set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook sweet soy seasoning and pork strips, in batches until golden, 2-3 minutes. Transfer to a plate. • Remove pan from heat. Stir in sweet chilli sauce and a splash of water. • Return pork to pan, tossing to combine, 30 seconds. Season to taste. TIP: Cooking the pork in batches over high heat helps it stay tender.
• To bowl with mayo dressing, add slaw mix, celery and baby spinach leaves. Toss to combine. Season to taste.
• Divide celery and spinach slaw between plates. • Top with sweet chilli pork, spooning over any remaining sauce from the pan. • Sprinkle with crunchy fried noodles. Top with spring onion to serve. Enjoy!
1971
kJ
Energy (kJ)
471
kcal
Calories
24.7
g
Fat
4.1
g
of which saturates
29.7
g
Carbohydrate
17.4
g
of which sugars
4.6
g
Dietary Fibre
31.1
g
Protein
1893
mg
Sodium
