Thai-inspired pork with citrus & fresh herbs
Ingredients
- 2 tbsp Sweet chili sauce, low-sodium 1.2oz
- 2 tsp Soy sauce, low-sodium (or fish sauce) 0.3oz
- ½ small Lemon, juiced 1oz
- 2½ cups Napa cabbage, shredded 6.2oz
- 1 cup Carrot, shredded 3.9oz
- ½ cup Fresh mint, torn 1.6oz
- 2 medium Zucchini, shredded 13.8oz
- 2 tsp Extra virgin olive oil 0.3oz
- 3 tsp Ginger, minced 0.3oz
- 6 oz Ground pork, lean, raw 6oz
- 2 cups Green beans, trimmed, cut into bite-sized pieces 7.1oz
Steps
- Combine sweet chilli sauce, soy sauce and lemon juice in a large bowl. Remove 1 tablespoon of the sauce mixture to a small dish or cup.
- Add the cabbage, carrots, and mint to the large bowl.
- Wrap shredded zucchini in a clean dish towel and gently squeeze to remove the excess moisture. Add the zucchini to the large bowl. Toss gently to combine with other vegetables.
- Heat a wok or large non-stick frying pan over medium heat. Add olive oil, ginger and ground pork, cook for 3 to 4 minutes, stirring until meat is cooked. Add the reserved chilli sauce mixture to the pan. Bring to simmer. Add the green beans, cook for 2 minutes or until they begin to soften.
- Spoon the vegetables from the large bowl onto two serving plates. Top with pork and green bean mixture and enjoy!