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Ingredients
- 2 long red chillies
- 3 garlic cloves
- vegetable oil
- 1 tbsp Asian fish sauce
- a splash of sesame oil
- 1 heaped tbsp grated fresh ginger
- 1-2 tbsp honey
- juice of 2 limes
- 2-3 tbsp chopped fresh coriander
- 4 pork cutlets
- 4 baby bok choy, cleaned
- 16 snowpeas, topped & tailed
- a splash of vegetable stock
Directions
- Finely chop together the chillies and garlic and whisk with 3 tbsp vegie oil, the fish sauce, sesame oil, ginger, honey, lime juice and chopped coriander in a large bowl until well combined. Taste for seasoning.
- Then toss the pork in the marinade and set aside for 30-60 mins.
- When ready, cook the pork on a preheated BBQ or ridged grill, brushing with the marinade as you do so. Set aside to rest for a few minutes.
- Heat a little vegie oil in a pan and add the bok choy and snowpeas. Toss well and then add the stock. Briefly toss, cover and cook until crisp-tender.
- To serve, arrange the vegies on individual plates and place the pork on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 48 | 24% |
| Total Fat 5.4g | 7% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 393mg | 16% |
| Potassium 634mg | 18% |
| Total Carbs 19.57g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.19g | 5% |
| Protein 19.21g | 31% |
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