SERVES 4
INGREDIENTS
4 x 120g pork fillets (females)
4 x 220g pork fillets (males)
1 teaspoon Chinese five spice seasoning
Olive oil spray*
1 bunch baby bok choy, finely shredded
½ wombok (Chinese cabbage), finely shredded
1 carrot, peeled, cut into matchsticks
1 red pepper, seeded and finely sliced
1 cup bean sprouts
1 cup finely shredded mint
1 tablespoon fresh lemon or lime juice
1 tablespoon soy sauce
2 teaspoons powdered sweetener
1 teaspoon sesame oil
METHOD
- Sprinkle pork with Chinese five spice. Spray a large frying pan with olive oil and place over medium heat. Cook pork for 4-5 minutes each side. Remove from heat and rest for 10 minutes.
- Place bok choy, wombok, carrot, pepper, bean sprouts and mint in a bowl and toss.
- Combine lemon or lime juice, soy sauce, sweetener and sesame oil in a screw top jar and shake until mixed.
- Thinly slice pork across the grain and add to the salad, drizzle with dressing, toss and serve immediately.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 732.2kJ |
| Protein | 20.9g |
| Fat | 10.9g |
| Glycaemic carbohydrate | 6.5g |
| of which is sugar | 4.4g |
| Fibre | 3.1g |