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Ginger pork stir-fry with snow peas, cabbage and almonds recipe
Ginger pork stir-fry with snow peas, cabbage and almonds recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Wholesome pork stir-fry with abundant veggies, low in calories and fat. Ideal for meal prep!
Ingredients:
  • 20.00 ml Chinese cooking wine
  • 20.00 ml salt-reduced tamari
  • 1 garlic clove, crushed
  • 7.20 gm honey
  • 1/2 tsp dried chilli flakes
  • 250g pork fillet, thinly sliced
  • 3 green shallots, cut into 3cm lengths
  • 2cm-piece fresh ginger, cut into matchsticks
  • 1 small red capsicum, deseeded, thinly sliced
  • 125g snow peas, sliced
  • 15g natural almonds
  • 125g wombok (Chinese cabbage), coarsely chopped
  • 1 tsp sesame oil
  • 125g tub microwave brown rice
  • Lime wedges, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Mix together the cooking wine, tamari, garlic, honey, and chili in a large sealable glass or plastic container. Add the pork and toss to evenly coat.
  • Combine the shallot, ginger, capsicum, snow peas, almonds, and wombok in a spacious airtight container.
  • Chill the containers for up to 3 months or until the night before cooking. Thaw overnight in the fridge.
  • In a large wok, heat half of the sesame oil until sizzling. Stir-fry the vegetables from the container for 2-3 minutes until they are tender but still crisp. Transfer to a serving bowl.
  • In a heated wok, add the leftover sesame oil over high heat. Stir-fry the pork from the container for 2-3 minutes until golden. Add back the vegetables and stir-fry for 1 minute until heated through.
  • Prepare the rice according to the package instructions.
  • To serve, plate the stir-fry alongside fluffy jasmine rice, fresh lime wedges, and a sprinkle of fragrant coriander leaves on top.

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