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 - and added a sprinkle of crunchy noodles to turn this into a textural treat. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Pear
1
Mayonnaise
1 packet
Rice wine vinegar
1 drizzle
Ginger paste
1 packet
Pork strips
1 packet
Sweet chilli sauce
1 packet
Soy sauce
1 tbs
Slaw mix
1 bag
Baby spinach leaves
1 bag
Crunchy Fried Noodles
1 packet
Coriander
1 bag
• Thinly slice pear into wedges. • In a medium bowl, combine mayonnaise, a drizzle of rice wine vinegar and a pinch of salt and pepper. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook ginger paste and pork strips, in batches until golden, 2-3 minutes. Transfer to a plate. • Remove pan from heat. Stir in sweet chilli sauce, the soy 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 a high heat helps it stay tender.
• To the bowl with the mayo dressing, add slaw mix, pear and baby spinach leaves. • Toss to combine. Season to taste.
• Divide pear and spinach slaw between plates. • Top with sweet chilli pork, spooning over any remaining sauce from the pan. • Sprinkle with crunchy fried noodles. Tear over coriander to serve. Enjoy!
2020
kJ
Energy (kJ)
22.6
g
Fat
4.2
g
of which saturates
31.8
g
Carbohydrate
21
g
of which sugars
6.2
g
Dietary Fibre
35
g
Protein
1392
mg
Sodium
