Thai Spiced Pork
By: DEMO
Cuisine style: Asian
Serves 
EasyIngredients List
| Pork Mince 280g | |
| Red Pepper 1ea | |
| Basmati White Rice 120g | |
| Spring Onions (weight) 60g | |
| Sugarsnap Peas 38.5g | |
| Ketjap Manis 20ml | |
| Red Chillies 1ea | |
| Lime 1ea |
Method
1. Cut the baby corn and mushrooms into chunks, thinly slice the shallots then wash and cut the pak choi into 1cm slices.2. Roughly chop the coriander and se aside half for garnish.
3. Bring a tablespoon of oil to a medium heat in a frying pan. when hot, add the pork steaks and shallots.
4. Cook the pork steaks for three minutes on each side, or until sealed. hen both sides are nicely browned, reduce the heat and add the vietnamese spice paste and 100ml boiling water.
5. Bring. large pan f water to the boil. Add the rice, str well and leave to cook for 10 minutes.
6. While the pork and rice cook, heat another tablespoon of oil in a separate pan at a medium heat and cook the baby corn for two minutes.
7. Reduce the heat and add the mushrooms, pak choi, mangetout and half the coriander to the baby corn. Cook for a further 4 minutes, until the pak choi has softened.
8. Drain the rice when cooked, and divide between two plates. Place the steaks on top and finish with the vegetables.
9. Garnish with the remaining coriander and as much sauce from the frying pan as required.
Healthy Guide
Each serving (339g) contains
Energy
2,165kJ
517kcal
26%
Fat
16.6g
MED
5%
Saturates
5.8g
MED
2%
Sugars
9.2g
LOW
3%
Salt
0.00g
LOW
0%
of an adult's reference intake
Typical values (as sold) per 100g: 638kJ/152kcal
Nutritionals
| Nutritional Information | ||
|---|---|---|
| Typical values as prepared | Per 100g | Per Portion |
| Energy | 638kJ | 2,165kJ |
| 152kcal | 517kcal | |
| Fat | 4.9g | 16.6g |
| - of which saturates | 1.7g | 5.8g |
| - monosaturates | 0g | 0g |
| - polyunsaturates | 0.1g | 0.2g |
| Carbohydrates | 17.1g | 57.9g |
| - of which sugars | 2.7g | 9.2g |
| Fibre | 0.8g | 2.6g |
| Protein | 9.7g | 32.7g |
| Salt | 0g | 0g |