Carb-Conscious Spicy Sriracha Pork Bowl

Nutrition per serve

Ingredients

• 1clove garlic
• 300g pork stir-fry
• 200g cabbage
• 1pcs carrot
• 1pcs Lebanese cucumber
• 1bunch coriander
• 20g roasted peanuts
• 25g sriracha chilli sauce
• 10ml sesame oil
• 19ml soy sauce
• 5ml sugar
• 15ml white vinegar
• 15ml neutral-flavoured oil

Method

1. Step 1 — Marinate pork
   PORK STIR-FRY OPTION Crush or finely chop the garlic. Combine the garlic, 2 tsp soy sauce and ½ tsp sugar in a large bowl. Separate the pork stir-fry, add to the marinade and toss to coat.
2. Step 2 — Prep ingredients
   Finely shred the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Halve the cucumber lengthwise, scrape out the seeds using a teaspoon, then thinly slice on an angle. Reserve a few whole leaves, then finely chop the coriander, including the stems.
3. Step 3 — Chop peanuts
   Coarsely chop the peanuts.
4. Step 4 — Make sriracha dressing
   Put the sriracha, sesame oil, 1 tbs white vinegar, 3 tsp soy sauce, 2 tsp oil and ½ tsp sugar in a bowl and stir to combine.
5. Step 5 — Stir-fry pork
   Heat 2 tsp oil in a large frypan over high heat. Stir-fry the pork for 2-3 mins until cooked through. Remove from the heat.
6. Step 6 — Get ready to serve
   Combine the cabbage, carrot, cucumber and chopped coriander in a large bowl. Divide the cabbage mixture and pork among bowls. Drizzle with the sriracha dressing. Scatter with the peanuts and reserved coriander to serve.

Allergens

Soy, Peanut, Sulphites, Sesame