Full ingredients list:
120g lean pork medallion
1 teaspoon olive oil
8 sugar snap peas, trimmed
1 cup roughly chopped bok choy
1/2 cup finely shredded red cabbage
125g tub microwavable brown rice, heated
juice of 1 orange
2 teaspoons reduced-salt soy sauce
1/2 teaspoon grated fresh ginger
1 teaspoon honey
1 teaspoon cornflour
Nutritional information (per serve)
Instructions and steps:
Step 1Make marinade: Combine all ingredients in a small bowl and stir until cornflour is dissolved. Add pork to the marinade; turn to coat. Set aside for 5 minutes.
Step 2Heat olive oil in a medium non-stick frying pan and place over medium heat. Remove pork from marinade; reserve marinade for the sauce. Cook pork for 5–6 minutes, turning halfway through cooking. Remove from the pan and set aside to rest.
Step 3Add the sugar snap peas, bok choy and red cabbage to the pan with 1 tablespoon of water. Cook for 2–3 minutes, stirring often. Use a slotted spoon to transfer vegies to serving plate.
Step 4Add reserved marinade to any juices in the frying pan and heat until mixture is boiling. Stir until the sauce thickens. Heat the rice according to packet instructions.
Step 5Place the pork on top of the vegies. Spoon over the sauce and serve with brown rice.
About this recipe
First published: February 2018