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Pork With Lemongrass, Almonds and Cashews (GF)


  • 2 teaspoons canola oil
  • 350g pork fillet, thinly sliced
  • 1 stalk lemongrass, white part only, thinly sliced
  • 2 tablespoons cashews
  • 2 tablespoons whole almonds
  • 2 green onions, cut into 3cm lengths
  • 4 cups sliced mixed vegetables eg. carrots, bok choy, snow peas, capsicum
  • 1 long red chilli, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon salt reduced soy sauce (gluten free if needed)
  • 2 teaspoons brown sugar
  • 4 cups rice noodles cooked, to serve

Heat the oil in a wok or large non stick frying pan. Stir fry the pork in batches until browned then remove and keep warm. Add the lemongrass, cashews, almonds, green onions, vegetables and chilli and cook for 3-4 minutes or until the lemongrass is soft. Return the pork to the wok, along with the combined lime juice, soy and brown sugar. Cook for a further 3 minutes then serve immediately with noodles.


Serves 4 – 10g nuts per serve


Nutrient content per serve

Energy 1980kJ (470kcal), Protein 29g, Total fat 13g, Saturated fat 2g (15% of total fat), Monounsaturated fat 7g, Polyunsaturated fat 3g, Carbohydrates 54g, Fibre 12g, Sodium 310mg


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