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“No time to cook? This very healthy, inexpensive mid-week meal is made in no time using pork fillet and lots of fresh vegetables. For a change, use chicken or turkey stir-fry strips instead of pork.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 orange, finely grated rind and juice
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons cornstarch
  • low-fat cooking spray
  • 10 12 ounces pork fillets, cut into stir-fry strips
  • 1 tablespoon fresh gingerroot, grated
  • 2 garlic cloves, crushed
  • 1 carrot, sliced into fine strips
  • 1 red onion, thinly sliced
  • 1 zucchini, sliced into fine strips
  • 3 12 ounces broccoli, broken into small florets
  • 3 12 ounces mushrooms, sliced
  • 3 12 ounces white cabbage, shredded
  • salt & freshly ground black pepper

Directions

  1. In a bowl, mix together the orange rind and juice, soy sauce, sweet chili sauce and cornstarch. Set aside.
  2. Heat a wok or large frying pan with low fat cooking spray and add the pork fillet, stir-frying them over a high heat for 2 minutes.
  3. Grate the ginger. Add to the wok with the garlic and stir-fry for 2 more minutes.
  4. Add all the vegetables and continue stir-frying for another 3-4 minutes, or until the vegetables are cooked, yet still crunchy.
  5. Stir the orange juice mixture, add to the stir-fry and cook for another 30 seconds or so, until thickened. Season with a little salt and pepper, then serve.

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