Chinese Orange Pork Stir Fry

Chinese Orange Pork Stir Fry

This is dish is light, tasty and quick to make, so it’s great for a mid-week dinner. Orange and pork go really well together, and we have added just a touch of chilli.

CAL P/SERVE
451
kJ P/SERVE
1890
FAT P/SERVE
6.6g
CARBS P/SERVE
41.2g
PROTEIN P/SERVE
50.6g
SUGAR P/SERVE
24.2g
SODIUM P/SERVE
669g
FAT
%
1.1%
ENERGY RDI%
21.7%

Pork is a great meal ingredient for losing weight, because it's high in protein and low in fat. If you don't like pork then chicken is a great substitue for this dish.

This recipe is low fat, low sugar, low sodium, high protein.

Ingredients

  • 300g pork fillet (tenderloin), sliced
  • ½ onion, sliced
  • 1 cup broccoli florets
  • 1 large carrot, sliced
  • ½ pkt (125g) rice noodles
  • Orange zested
  • 1 tsp. cornflour mixed with 2 tbsp. cold water
  • 1 bunch bok choy (or spinach)
  • Sprinkle of Sesame Seeds
  • ¼ red capsicum, sliced
  • 2 tsp. sesame oil
  • ½ orange (cut into segments with peel and pith removed)

Marinade:

  • 1 clove garlic
  • 1 tsp. crushed ginger
  • 1 orange freshly squeezed
  • 2 tbsp. soy sauce
  • 2 tbsp. mirin
  • 1 tsp. brown sugar
  • ¼ tsp. chilli paste

Method

  1. Place all ingredients into a non-metallic bowl, mix and add sliced pork.  Cover and place in fridge.
  2. Boil kettle, place noodles in a large bowl and pour boiled water over and let stand for 5-10 minutes. Drain and set aside.
  3. In a wok or large non-stick frypan, heat sesame oil and stir fry onion and capsicum for 5 mins.  Add pork without the marinade (set this aside for later use) and stir fry for 2 mins.  Take onion and pork and set on a plate.
  4. Wipe pan with paper towel and add broccoli, carrot and with ½ cup water, place lid on top and cook for 3-4 mins until softened. Take off lid.
  5. Add onion & pork back to pan, with marinade, bok choy, and cornflour mixture.  Stir.
  6. Then add the noodles and incorporate all together.
  7. Add orange zest and segments, gently stir in and sprinkle some sesame seeds over top.
  8. Serve immediately.

Nutrition Table

Servings: 2 Serving size:582g
Average Serve Average 100g
Energy 1890 kJ 325 kJ
  451 Cal 78 Cal
Protein 50.6 g 8.7 g
Fat, total 6.6 g 1.1 g
- Saturated 1.7 g 0.3 g
Carbohydrate 41.2 g 7.1 g
- Sugars 24.2 g 4.2 g
Sodium 669 mg 115 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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