Spicy pork, rice and greens
Marinating the pork adds great flavour to this dish. Add in plenty of vegetables for a healthy and filling meal.
This meal is low calorie and provides 323 kcal, 22g protein, 44g carbohydrate (of which 7g sugars), 4.5g fat (of which 1.2g saturates), 3g fibre and 0.2 g salt per portion.
- 300g/10½oz basmati rice
- 3 tbsp hoisin sauce
- 2 garlic cloves, crushed
- 5cm/2in piece fresh root ginger, grated
- 1 red chilli, sliced
- 1 star anise
- 1 tbsp sun-dried tomato purée
- 300g/10½oz pork fillet, cut into thin strips
- low-calorie cooking spray
- 1 red onion, chopped
- 125g/4½oz cabbage or spring greens, finely chopped
- 1 carrot, thinly sliced
- toasted sesame seeds, to serve
Place the rice in a lidded pan, cover with water and bring to the boil. Simmer with the lid on for around 10 minutes, or until the rice is soft. Drain and set aside.
Meanwhile, mix together the hoisin sauce, garlic, ginger, chilli, star anise and tomato purée. Toss the pork in the mixture, cover and set aside for up to 1 hour in the fridge.
Heat a wok over high heat and spray with oil. Remove the pork from the marinade (discard the remainder) and cook the meat in the wok for about 1 minute.
Stir in the onion, cabbage and carrot, then the rice. Toss and stir everything together over high heat for about 3 minutes, until the rice is hot.
Sprinkle with sesame seeds and serve.