Pork with lemongrass, almonds and cashews
Pork with lemongrass, almonds and cashews
Ingredients
- 2 tsp canola oil
- 350g pork fillet, thinly sliced
- 1 stalk lemongrass, white part only, thinly sliced
- 2 tbsp cashews
- 2 tbsp whole almonds
- 2 green onions, cut into 3cm lengths
- 4 cups sliced mixed vegetables e.g. carrots, bok choy, snow peas, capsicum
- 1 long red chilli, thinly sliced
- 1 tbsp lime juice
- 1 tbsp salt reduced soy sauce (gluten free, if desired)
- 2 tsp brown sugar
- 4 cups rice noodles cooked, to serve
Method
- Heat the oil in a wok or large non-stick frying pan. Stir fry the pork in batches until browned then remove and keep warm.
- Add the lemongrass, cashews, almonds, green onions, vegetables and chilli and cook for 3-4 minutes or until the lemongrass is soft.
- Return the pork to the wok, along with the combined lime juice, soy and brown sugar. Cook for a further 3 minutes then serve immediately with noodles.
| Nutrients per serve | |
| Energy | 1980 kJ |
| Protein | 29 g |
| Fat | 13 g |
| Saturated fat | 2 g |
| Carbohydrate | 54 g |
| Sugars | 6 g |
| Dietary fibre | 12 g |
| Sodium | 310 mg |
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