Roast Pork Stew with Mixed Vegetables
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Total time: 25 minutes
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Serves 4
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5.4 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
200g - Roast pork, cut into bite-size pieces
1 - Sweet potato, cut into 2 cm cubes
100g - Baby corns, canned, sliced diagonally into 1 cm thickness
1 - Carrot, sliced diagonally into 1 cm thickness
80g - Green beans, trimmed both ends and cut into 1-inch length
10g - Cloud ears fungus, dried
2 - Spring onions, finely chopped
1 tb - Vegetable oil
2 tsp - Ginger, minced
1 pc - Anise seed
2 tb - Soy sauce, reduced salt
UTENSILS
Mixing bowl, Saucepan with lid, Chopping board, Knife
INSTRUCTIONS
1. Soak the dried fungus in warm water for 15 - 20 minutes or until it becomes soft. Drain the water. Slice it into bite-size pieces and set aside.
2. Parboil the sweet potato in boiling water for 6 -7 minutes. Drain and set aside.
3. Heat the oil in a saucepan, add ginger, ½ of the spring onion and anise seed. Sauté it until fragrant.
4. Add the leftover roasted pork and fry it for 2 minutes.
5. Mix the sweet potato, green beans, baby corn, fungus and carrot. Continue to stir-fry for 3 minutes.
6. Stir in the water, reduced salt soy sauce and the remaining spring onion. Cover the pan and simmer over low heat until the sauce begins to thicken.
7. Plate the dish and serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 248g
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Energy (kcal)
190.7
Carbs (g)
13.0
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Proteins (g)
19.5
Fats (g)
6.0
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Fibre (g)
5.4
