STICKY CHINES PORK IMAGE

STICKY CHINESE PORK (LOW FAT)

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I posted this superb dish back in 2010 and completely forgot about it, am now planning on cooking it by the end of the week, it was such a delicious meal back then as I am sure it will be now. You can’t go past a decent pork dish, or a decent stir fry dish or a decent healthy meal – so trifecta people!! Get it into you and thanks for the meal mum!!

ORIGINAL RECIPE FROM 7TH APRIL 2010

This yummy meal came about for various reasons. Mum has been sick and can only eat certain foods and Mike (the stepdad) and myself are eating a self imposed diet of our own. Mum was in charge for this meal and adapted the meal so the three of us could eat it. It is based on a recipe from October 2009 edition of Delicious.

The meal is moorish – it is healthy and affordable and made enough for 4 of us and lunch for me the next day. YUUUUUUUUUUMMMMMMMM. Thanks for cooking this one mum.

YOU WILL NEED:

* About 600gms of pork tenderloins (quite affordable from Coles)
* 1/3 cup of light soy sauce
* 2tsp of sesame oil – I think Mum substituted for Rice Bran Oil
* 2 cloves of garlic – finely chopped
* 2tsp of 5 spice powder – from the herb section in Coles
* 2TBS of finely grated ginger
* 2TBS of honey
* 1.5TBS sunflower oil
* 1 red capsicum
* 80gms of snow peas
* 1 head of broccoli, cut into florets
* 2 halved heads of bok choy – thinly sliced lengthways
* about 80gms of bean sprouts trimmed
* toasted sesame seeds for serving
* Hokkien noodles or flat noodles to serve

 

STICKY CHINES PORK IMAGE

STICKY CHINESE PORK | SPOONING AUSTRALIA RECIPE | THE VEGETABLES

 

YOU WILL NEED TO:

1) Place pork in a bowl with soy, sesame oil, five spice, garlic, ginger and honey. Toss to combine and then set aside for min of 10mins – marinate for a couple of hours if you have the time.
2) Heat half the oil in a large fry pan or wok over high heat. Stir fry the capsicum and snow peas for 1-2 mins until just tender. Add the bok choy and broccoli and cook for a further minute, then add sprouts and toss to combine. Transfer to a bowl and set aside.
3) Prep noodles as you would like them or as the pack suggests. Set aside and keep warm or reheat just before serving.
4) Heat remaining oil in the same fry pan as the veg over medium to low heat. Drain the pork and reserve the marinade. Cook the pork in batches until lightly golden.
5) Add the reserved marinade to pan and allow to bubble for 3-5mins until reduced and sticky.
6) Return the veggies and meat to the pan and toss to combine.
7) Serve over noodles and sprinkle with sesame seeds.

ENJOY IT!!!!

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STICKY CHINESE PORK (LOW FAT)Spooning
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3 comments on "STICKY CHINESE PORK (LOW FAT)"

  1. COMMENTS FROM OLD SITE:

    Comment by Helen Randell
    April 8th 2010 02:23
    Rough Cooking
    Wow! This looks really good. What a bonus it’s healthy too!

    Comment by Jason King
    April 8th 2010 05:43
    Helen, it was beautiful to eat and the leftovers were even better. Plus I think mums have magic when they cook – it always tastes better

  2. Hi, this dish looks great and reminds me of a sticky chicken recipe I had better go look for. Will definitely give it a try.

    • Thanks for the comment Linda – only just got your comment – hope you got to try it – how was it? Merry festive season!!

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