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Thai Chilli Stirfry

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Serves 4

Pork lightly stirfried in garlic, chilli and asian flavours, together with julienned vegetables. A Thai feast that works every night of the week.

Per serve: 898kj (214.53cal); 6.94g total fat (2.04g saturated fat); 2g fibre


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You’ll need

500gms lean pork mince
1 tsp peanut or vegetable oil
2 cloves garlic, sliced or minced
4 spring onions, sliced
1 birdseye chilli*, chopped (deseeded if you want to remove some heat or more chillies if you like it hot, hot,hot)
1 stalk lemongrass, cut into thirds and bruised by pushing your knife down on the stalk quite hard
1 tsp fresh ginger, grated
2 kaffir lime leaves, finely chopped
2 tsp palm sugar (white or brown sugar will be fine)
2-3 cups of your favourite asian style veges, finely sliced. Good choices include: red capsicum, carrots, celery, snow peas, bok choy, Chinese broccoli…
2 tbsp light soy sauce
3/4 cup fresh coriander, chopped
1 cup iceberg lettuce, finely sliced

Let’s go

Place oil, garlic, chillies, half the spring onions, lemongrass and lime leaves in a cold wok and turn on the heat to medium.  Cook for 1-2 minutes to release all the flavour.  Increase the heat to high and brown pork mince (to save the mince from stewing, you may want to do this in batches).  Add vegetables, soy sauce and half the coriander and cook a further 2-3 minutes uncovered – just until they soften but are still crunchy.  Toss through remaining spring onions, coriander and lettuce.  Serve now while the lettuce is still crunchy.

*Birdseye chillies are small, red and hot!  Rather than buying fresh everytime you to cook with chilli, keep a jar in the fridge or freeze them individually.

Why it’s good for you
Asian cooking is traditionally low in fat.  The key is to use lean meat and cook it quickly with lots of aromatics.
Per serve: 898kj (214.53cal); 6.94g total fat (2.04g saturated fat); 2g fibre

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