Chilli and Lime Pork Stir-Fry with Mangetout
Ingredients
- 600 g pork loin steaks, thinly sliced
- 150 g mangetout
- 2 red chilli, finely sliced
- 3 garlic cloves
- 2 tbsp gluten-free fish sauce
- 2 tbsp gluten-free soy sauce (tamari)
- 2 lime
- 1 tsp caster sugar
- 2 tbsp vegetable oil
- 300 g jasmine rice
Nutrition (per serving)
- Calories
- 620 kcal
- Protein
- 39.7 g
- Carbohydrate
- 65 g
- of which sugars
- 4.1 g
- Fat
- 21 g
- of which saturates
- 5.5 g
- Fibre
- 3.1 g
- Salt
- 3.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions and keep warm.
- 2
Mix the fish sauce, tamari, sugar and juice of 1 lime into a sauce and set aside.
- 3
Heat the oil in a wok over a high heat, add the garlic and chilli and fry for 30 seconds.
- 4
Add the pork and stir-fry for 4–5 minutes until cooked through and golden.
- 5
Add the mangetout and stir-fry for 2 minutes, then pour over the sauce and toss well.
- 6
Squeeze over the remaining lime and serve with jasmine rice.
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