with Pea Pod Salad & Crispy Shallots
If you like bold flavours and Asian cuisines, you’ll love food from the Sichuan province in China! We’ve dialed down the chilli but kept the tasty garlic and umami flavours for an easy-to-eat sauce that will appeal to everyone. And for an unauthentic but totally fun twist, use the flavoursome combination in tacos! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Soy sauce
1.5 tbs
Pork strips
1 packet
Sichuan garlic paste
1 packet
Pea Pods
1 packet
Cucumber
1
Baby cos lettuce
0.5 head
Lime
0.5
Mayonnaise
1 packet
Mini flour tortillas
6
Crispy shallots
1 sachet
• In a medium bowl, combine the soy sauce, pork strips and half the Sichuan garlic paste. Set aside. • Trim and roughly chop pea pods. Thinly slice cucumber into sticks. Shred baby cos lettuce (see ingredients). Slice lime into wedges. • In a small bowl, combine mayonnaise, the remaining Sichuan garlic paste and a squeeze of lime juice. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Add pork strips and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. TIP: If your pan is getting crowded, cook pork in batches for the best results!
• Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Spread each tortilla with some Sichuan garlic mayo and top with the cos lettuce, pea pods, cucumber and pork strips. • Sprinkle with the crispy shallots and serve with lime wedges. Enjoy! Little cooks: Take the lead and help build the tacos!
2930
kJ
Energy (kJ)
700
kcal
Calories
35.7
g
Fat
7.1
g
of which saturates
60.1
g
Carbohydrate
17.9
g
of which sugars
38.7
g
Protein
2015
mg
Sodium
with Classic Chocolate Self-Saucing Pudding for Dessert
with Classic Chocolate Self-Saucing Pudding for Dessert
