Pork medallions with vegetable stir-fry

Pork medallions with vegetable stir-fry

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The ingredient of Pork medallions with vegetable stir-fry

  1. 1 teaspoon five-spice powder
  2. 1 1/2 tablespoons grapeseed oil or vegetable oil
  3. 600g pork loin, cut into 1cm-thick medallions
  4. 125g fresh baby corn, halved lengthways
  5. 1 red capsicum, very thinly sliced
  6. 1 carrot, cut into matchsticks
  7. 1 cup (80g) bean sprouts
  8. 1 1/2 tablespoons oyster sauce
  9. 3 spring onions, thinly sliced on an angle

The instruction how to make Pork medallions with vegetable stir-fry

  1. Combine five-spice powder, 1 tablespoon oil and 1/4 teaspoon salt in a bowl. Add the pork and toss to coat. Heat a large non-stick pan over medium-high heat. Cook pork, in batches, for 1-2 minutes on each side until golden and cooked through. Remove and set aside in a warm place.
  2. Heat remaining oil in the frypan over medium-high heat. Add corn and cook, stirring, for 2 minutes, then add capsicum and carrot and cook for 1 minute. Add the bean sprouts and oyster sauce and cook, stirring, for 1 minute or until vegetables are just tender. Divide pork and vegetables among plates, then garnish with spring onion and serve immediately.

Nutritions of Pork medallions with vegetable stir-fry

fatContent: 268.636 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 37 grams protein
sodiumContent: 81 milligrams cholesterol

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