| 1 tablespoon oil
1 teaspoon chopped fresh ginger 1 red chili, freshly chopped 1 onion, finely sliced 1 stick celery, sliced 2 tablespoon capsicum strips 425g can baby corn, drained |
375g lean pork strips (or substitute beef
strips)
1 tablespoon reduced salt soy sauce ½ cup chicken or vegetable stock 1 teaspoon corn flour 250g snow peas |
Cooked fine noodles or rice.
Chopped fresh coriander.
Heat oil in a wok or deep pan, add ginger, onion and chili
and stir fry for 1 minute until fragrant.
Add thinly sliced celery, capsicum, baby corn and cook
until tender, for about 2 minutes.
Remove from wok and keep warm.
Add pork to wok with combined soy sauce, chicken stock and corn flour. Stir fry until mixture boils and thickens. Add snow peas and reserved vegetables.
Serve on a bed or rice or fine noodles and sprinkle with coriander.
Nutrition score per serve: 4.5g fat, 3.2g fiber, 212 calories
