Pork with Asian slaw

Готовим Meat Pork with Asian slaw

Dress pork, wombok and snow peas in sesame soy dressing for the ultimate spring salad.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat a large frying pan over medium-high heat. Spray with oil. Cook the pork for 2-3 minutes each side or until golden and just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain.
  2. Meanwhile, combine the carrot, onion, bean sprouts, snow peas, wombok, coriander and ginger in a large bowl.
  3. To make the dressing, whisk the oil, soy sauce, honey and garlic in a small jug. Add the pork to the salad. Drizzle over the dressing and toss to combine.

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Olive oil spray
500g lean pork loin medallion steaks
1 large carrot, peeled, cut into thin matchsticks
1 small red onion, halved, thinly sliced
100g bean sprouts, trimmed
100g snow peas, thinly sliced lengthways
1/2 small wombok , finely shredded
1 cup chopped fresh coriander
1 tbsp finely shredded fresh ginger
3 tsp sesame oil
3 tsp salt-reduced soy sauce
2 tsp honey
1 garlic clove, crushed

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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