with Pear & 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 to keep the carbs down. The crunchy noodles turn this into a textural treat, and the coriander makes the whole dish sing. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Pear
1
Mayonnaise
1 packet
Rice wine vinegar
1 drizzle
Pork strips
1 packet
Ginger paste
1 packet
Sweet chilli sauce
1 packet
Slaw mix
1 bag
Baby spinach leaves
1 bag
Crunchy Fried Noodles
1 packet
Coriander
1 bag
• Thinly slice pear. • In a medium bowl, combine mayonnaise, a drizzle of rice wine vinegar and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook pork strips, in batches, until golden, 2-3 minutes. Transfer to a plate. • Add ginger paste to pan and cook, stirring, until fragrant, 1 minute. • Remove pan from heat. Stir in sweet chilli sauce and a dash of water • Return cooked pork to pan, tossing to combine, 30 seconds. Season to taste. TIP: Cooking the pork in batches over a high heat helps it stay tender.
• While pork is cooking, to the bowl with the mayo dressing, add the slaw mix, pear and baby spinach leaves. • Toss to combine. Season to taste.
• Divide pear-spinach slaw between plates. • Top with sweet chilli-ginger pork, spooning over any remaining sauce from the pan. • Sprinkle with crunchy fried noodles and torn coriander to serve.
1843
kJ
Energy (kJ)
20.6
g
Fat
3.6
g
of which saturates
29.7
g
Carbohydrate
19.1
g
of which sugars
5.2
g
Dietary Fibre
31.8
g
Protein
1293
mg
Sodium
