Vietnamese Pork Stir Fry

Vietnamese Pork Stir Fry

Vietnamese dishes tend to have a sweet and sour balance and this Vietamese Pork Stir Fry recipe is no exception.

CAL P/SERVE
628
kJ P/SERVE
2630
FAT P/SERVE
19.2g
CARBS P/SERVE
22.8g
PROTEIN P/SERVE
83.5g
SUGAR P/SERVE
19.9g
SODIUM P/SERVE
2500g
FAT
%
2.7%
ENERGY RDI%
30.2%

This pork recipe has a great balance of vegetables and protein and works well as an after work dish.

Ingredients

  • 1-2 pork sirloin steaks (500g), cut into strips, fat removed
  • 2 teaspoons ginger, crushed
  • ¼ tsp. chilli paste
  • 1 onion, sliced
  • 3 cloves garlic, crushed
  • 2 tbsp. Soy Sauce, light
  • 2 tbsp. Oyster Sauce
  • 2 tbsp. mirin (or rice wine)
  • 1 tbsp. fish sauce
  • 1 tbsp. brown sugar
  • 1 cup hot chicken stock
  • 2 spring onions, chopped
  • 1 lime freshly squeezed
  • Coriander, handful chopped
  • 1 carrot, cut into thin strips
  • 1 red capsicum, cut into strips

Method

  1. In a bowl mix the soy, oyster, fish, and mirin sauces with sugar, set aside.
  2. In a wok or large frypan, heat oil and stir fry the onion for 3 mins. Add the red capsicum and carrot and continue to stir fry 3-4 mins.  Place into a bowl and set aside.
  3. Add pork, and stir fry with ginger, garlic, chilli, and cook for 2 mins then add sauces, turn heat down to med, adding the onion mixture back to pan. Stir fry; add hot stock, simmering for a minute.  Add coriander, spring onions and squeeze lime over dish.
  4. Serve immediately either with noodles or rice.

Nutrition Table

Servings: 2 Serving size:693g
Average Serve Average 100g
Energy 2630 kJ 379 kJ
  628 Cal 91 Cal
Protein 83.5 g 12.1 g
Fat, total 19.2 g 2.8 g
- Saturated 5.4 g 0.8 g
Carbohydrate 22.8 g 3.3 g
- Sugars 19.9 g 2.9 g
Sodium 2500 mg 361 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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