Low GI Lemongrass Pork and Vegetable Stir Fry
Easy
< 30 Minutes
Low GI
Low GI Lemongrass Pork and Vegetable Stir Fry
Ingredients
Method
Place the rice and 2 cups (500ml) cold tap water in a medium (15-17cm base) saucepan. Bring to the boil, uncovered over high heat. Reduce heat to low, stir, cover and simmer on low heat for 15 minutes. Remove from the heat. Stand covered for 5 minutes.
Combine 1 tablespoon of the oil and lemongrass in a bowl. Add the pork and stir to combine. Combine all the sauce ingredients in a separate bowl, set aside.
While the rice is cooking, heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat the wok. Add half the pork. Stir-fry for 1 minutes until sealed. Remove to a bowl. Repeat with oil and remaining pork. Cover and keep warm.
Add the remaining oil to the wok with the broccolini and snow peas. Stir fry 1 minute until the vegetables are just tender. Return the pork to the wok, add the sauce and stir fry 1-2 minutes until heated through. Remove from the heat, stir in the cashews and carrot.
Fluff the rice with a fork. Spoon the rice and stir fry into bowls. Top with herbs. Serve.
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Low GI Lemongrass Pork and Vegetable Stir Fry
Easy
< 30 Minutes
Low GI
Ingredients
Method
Place the rice and 2 cups (500ml) cold tap water in a medium (15-17cm base) saucepan. Bring to the boil, uncovered over high heat. Reduce heat to low, stir, cover and simmer on low heat for 15 minutes. Remove from the heat. Stand covered for 5 minutes.
Combine 1 tablespoon of the oil and lemongrass in a bowl. Add the pork and stir to combine. Combine all the sauce ingredients in a separate bowl, set aside.
While the rice is cooking, heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat the wok. Add half the pork. Stir-fry for 1 minutes until sealed. Remove to a bowl. Repeat with oil and remaining pork. Cover and keep warm.
Add the remaining oil to the wok with the broccolini and snow peas. Stir fry 1 minute until the vegetables are just tender. Return the pork to the wok, add the sauce and stir fry 1-2 minutes until heated through. Remove from the heat, stir in the cashews and carrot.
Fluff the rice with a fork. Spoon the rice and stir fry into bowls. Top with herbs. Serve.