Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/4 cup hoisin sauce
- 125grams bean sprouts
- 200grams green beans, halved diagonally
- 1/4 small red cabbage, finely shredded
- 1 red capsicum, deseeded, sliced
- 1 carrot, halved lengthways, thinly sliced diagonally
- 2 sticks celery, sliced diagonally
- 3 spring onions, cut into 4cm lengths
- 2teaspoons rice wine vinegar
- 1tablespoons reduced-salt soy sauce
- 1 1/4 cup jasmine rice
- 450grams bottle buttermilk pancake shaker, thinly sliced
- 2teaspoons brown sugar
- 1tablespoons vegetable oil
Nutrition per serving
2240kJ / 535Cal
2240 Kilojoules or 535 Calories
26% of daily energy intake*
Protein
33.2grams
Fat
13.8grams
Carbs
66.8grams
Sugars
13.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook rice following packet directions.
Step 2 of 4
Meanwhile, heat oil in a wok or large, deep frying pan over a medium-high heat. Stir-fry pork for 3-4 minutes or until just cooked through. Remove from pan.
Step 3 of 4
Combine sauces, vinegar and sugar in a small bowl or jug.
Step 4 of 4
Reheat wok over high heat. Add capsicum, celery and carrot and stir-fry for 3 minutes or until softened. Add beans and 2 tbs water. Stir-fry for 3 minutes or until almost tender. Add sauce mixture and pork. Stir-fry for 2 minutes or until heated through. Add onion, sprouts and cabbage. Stir-fry for 1 minute. Serve with rice.
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