Chinese pork with cabbage and carrots recipe

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 294 calories / serving
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Heat the groundnut oil in a large wok and flash fry the pork for 1-2 minutes stirring and tossing frequently. Remove from the wok onto a plate and set to one side. Place the carrot and cabbage in a large saucepan or casserole dish and cover with the chicken stock.

Bring to a simmer over a moderate heat, then cover and lower to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the cabbage is soft. Remove from the heat and stir through the pork until cooked through. Adjust the seasoning to taste using pepper, rice wine vinegar and the soy sauce. Spoon onto serving plates and serve with chopsticks if desired.

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  • Ingredients

  • 50ml groundnut oil
  • 400g pork loin, finely sliced
  • 1 large Savoy cabbage, shredded
  • 1 carrot, peeled and grated
  • 300ml chicken stock
  • 2tbsp rice wine vinegar
  • 2tbsp light soy sauce
  • pepper
  • Energy 1230kj 294kcal 15%
  • Fat 14g 20%
  • Saturates 4g 18%
  • Sugars 10g 11%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 10.8g Protein 26.6g Fibre 9g

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