Five-spice pork with shiitake and sugar snap rice
- 1 tablespoon sesame oil
- 1 teaspoon Chinese five spice
- 2 x 350g pork fillets
- oil spray
- 2 onions, cut in wedges
- 3cm-piece fresh ginger, peeled, cut in thin batons
- 100g fresh shiitake mushrooms, sliced
- 300g button mushrooms, sliced
- 250g sugar snap peas, trimmed
- 200g snow peas, trimmed, halved diagonally
- 4 cups cooked brown rice
- 2 tablespoons gluten-free tamari sauce
- sliced spring onions, to garnish
1 Preheat oven to 180°C. Combine sesame oil and five spice in a shallow ceramic or glass dish. Add pork and turn to coat. Cover and set aside to marinate for 20 minutes.
2 Place a large frying pan over a high heat. Cook pork for 1 minute each side or until golden. Transfer to a baking tray, roast for 10-12 more minutes (for medium), or until cooked to your liking.
3 Remove from oven, cover loosely with tinfoil and set aside to rest for 5 minutes. Slice into 1cm-thick slices.
4 Meanwhile, spray a large wok with oil and place over a high heat. Stir-fry onion for 2 minutes, add ginger and stir-fry for 1 more minute. Add mushrooms and stir-fry for 2-3 minutes or until golden. Add peas and stir-fry for 2 minutes or until just cooked. Add rice and tamari then toss together for 1-2 minutes or until rice is heated through.
5 Serve pork on rice. Garnish with spring onions.
NOTE: Nutrition information, time to make and costings apply to main dinner recipe only.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3g
Dietary fibre 6g
Make it gluten free: Check five spice is gluten free.
Lunch tomorrow: Asian pork salad
Cost per serve $7.24
Time to make 5 minutes
2 cups baby spinach
2 serves leftover Five spice pork with shiitake and sugar snap rice
1 teaspoon lightly toasted sesame seeds
2 teaspoons gluten-free tamari sauce, to drizzle
Step 1 Add baby spinach to leftover pork, shiitake and sugar snap rice. Sprinkle with sesame seeds and drizzle with tamari.
Step 2 Serve cold or warm gently in a microwave for 1 1/2–2 minutes.
- Dairy free, high fibre, high iron
- 1810kJ/433cal, 34g protein, 12g total fat, 3g sat fat, 50g carbs, 7g sugars, 7g fibre, 610mg sodium, 100mg calcium, 5.5mg iron
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