Try replacing pork mince with chicken mince. Other vegetables can be added to this dish, try broccoli florets, sliced carrot or trimmed snow peas – yum!
Ingredients
- 600 g pork mince
- 200 g punnet sliced mushrooms
- 1 Tbsp soy sauce
- 2 Tbsp water
- 300 g green beans, trimmed minced halved
- 227 g can canned water chestnuts, drained
- steamed rice, to serve
Method
- Heat an oiled, large wok over a high heat. Add pork. Stir-fry for 4 minutes. Add mushrooms and ginger. Stir-fry for about 5 minutes or until soft.
- Combine sauces and water in a jug. Add to wok with beans and chestnuts. Stir-fry for a further 4 minutes, or until beans are tender and sauce is thickened. Remove.
- Serve stir-fry with rice.
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This recipe is…
- Egg-free
- Pregnancy-safe
Nutrition information
Please note, nutritional information is approximate and based on the uncooked ingredients.
| Nutrients | Qty/serve(1) |
|---|---|
| Energy | 2335 kJ |
| Protein | 31.4 g |
| Fat | 32.5 g |
| - Saturated fat | 11.9 g |
| Total carbohydrates | 32.0 g |
| - Sugars | 5.9 g |
| Dietary fibre | 2.6 g |
| Sodium | 390 mg |
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