Rice, pork & mango salad
500 pork fillets, trimmed
spray of canola or olive oil
1 teaspoon minced ginger
2 tablespoons hoisin sauce
400g can mango slices
1 Lebanese cucumber
2 cups cooked long-grain rice
1 small red capsicum, chopped
125 ml (½ cup) lemon juice
2 tablespoons honey
1 teaspoon chopped fresh chilli
salt and freshly ground black pepper, to taste
300 g mixed salad greens
Cut the pork into strips. Spray a non-stick wok or frying pan with oil and heat. Stirfry the pork in 2 batches for 3 minutes each. Add the ginger and hoisin sauce to the pork and toss to combine. Drain the mangoes and reserve 1/3 cup of the juice. Cut the cucumber in half lengthways, then into slices, and combine with the rice and capsicum. In a small bowl or jug, mix together the mango juice, lemon juice, honey and chilli. Pour over the rice salad, toss to combine and season to taste. Gently stir the mango slices and pork through the rice. Serve on a bed of salad greens.
| ANALYSIS per serve |
4
|
6
|
|---|---|---|
| Energy kJ (Cal) |
2177 (520)
|
1451 (347)
|
| Carbohydrate (g) |
71
|
47
|
| Protein (g) |
39
|
26
|
| Fat (g) |
9
|
6
|
| Vitamin C, Zinc, Iron |
Preparation time: 10 minutes
Cooking time: 6 minutes
Serves: 4-6
