Pork in black bean sauce
2 cups rice
olive or canola oil spray
1 onion, cut into wedges
1 each small red and green capsicum, deseeded and sliced
1 large carrot, peeled and cut into thin strips
1 tsp minced garlic
500g pork fillets, sliced
1/4 cup black bean sauce
1 tsp MAGGI Sweet Chilli Sauce
Cook rice according to packet instructions. Spray a non-stick frypan with oil and cook onion, capsicums and carrot over medium heat for 2 minutes or until onion softens slightly. Transfer to a bowl. Add garlic and pork to pan and cook for 2 minutes or until browned. Return vegetables to pan, add sauces and cook for a further 2-3 minutes or until heated through. Serve with rice.
| ANALYSIS |
High Fuel
4
|
Low Fuel
6
|
|---|---|---|
| Energy (kJ) |
2372
|
1581
|
| Protein (g) |
35
|
24
|
| Fat (g) |
7
|
4
|
| Carbohydrate (g) |
90
|
60
|
| Calcium, Iron, Vitamin C |
Serves: 4-6
Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size
Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size
