Low-Cal Pork and Ginger Stir-Fry Think eating light means eating boring? Not in our book!

k! Our low-cal recipes have

all the punchy flavour and excitement you’d expect from us, and just 450 to 599
with Pak Choy and Brown Rice calories per serve.

30 minutes 4 Servings
WHAT WE SEND
• 250g brown rice
• 2 capsicums
• 2 bunches pak choy
• ginger
• pork stir-fry
• 100g oyster sauce 1,2,4,11

WHAT YOU NEED 1. Cook rice 2. Prep ingredients 3. Marinate pork

• 3 garlic cloves
• 1 tbs soy sauce 6 Fill a medium saucepan three-quarters full Meanwhile, cut the capsicums into 2cm Separate the pork stir-fry into a bowl. Add the
• 2 tbs vegetable oil with water and bring to the boil. Add the rice chunks. Cut the pak choy into thirds. Peel the ginger and 1 tbs soy sauce, season with
• 2 tsp honey and cook for 25-27 mins until tender. Drain. ginger and finely grate. Crush or finely chop 3 pepper and toss to coat.
garlic cloves.
TOOLS
• medium saucepan
• fine grater
• large deep frypan

Our veggies come straight from the farm,

so please wash them before cooking.

ALLERGENS
Gluten (1), Shellfish (2), Fish (4), Soy (6),
Sesame (11). May contain traces of other
allergens.

NUTRITION PER SERVING 4. Stir-fry pork and veggies
Energy 555kcal, Fat 15.1g, Carbs 60.0g,
Protein 42.5g Heat 1 tbs vegetable oil in a large deep frypan
over high heat. Stir-fry the pork for 1-2 mins
until browned (see Kitchen 101). Remove from
the pan. Heat 1 tbs vegetable oil in the pan
over high heat. Stir-fry the capsicum , pak
choy and garlic for 2 mins or until the veggies
are tender but still with crunch.
5. Serve up
Add the pork , oyster sauce , 2 tsp honey and 2
tbs water to the veggies and stir-fry for 1-2
mins until the sauce is thickened and the pork
is cooked through. Divide the rice and pork
stir-fry among bowls and enjoy!
6. Kitchen 101
The pork stir-fry is best with hot and fast
cooking, so get your pan very hot before
adding the pork and stick to the short
cooking time indicated.

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