recipes
BBQ Pork With Broccoli & Vegetables
Tasty, oriental BBQ pork fillet with stir fry vegetables & piquant sauce.
serves 4
10 min prep
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ingredients
| 1 clove garlic, peeled and crushed 1 teaspoon grated fresh ginger 2 tablespoons Kecap Manis 1 tablespoon sherry ½ teaspoon Chinese five spice 1 pork fillet 1 tablespoon oil 350g packet Singapore noodles 2 cups frozen Birds Eye Broccoli Florets 2 cups sliced fresh vegetables (zucchini, whole baby corn carrots, snow peas) |
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instructions
step 1
In a medium sized bowl combine garlic, ginger, one tablespoon of Kecap Manis, sherry and Chinese five spice. Cut pork fillet in half lengthways, place in bowl and coat evenly in marinade. Cover and refrigerate for several hours or overnight.
step 2
Place pork and marinade in a shallow baking dish. Bake in a preheated oven at 200°C for 15 minutes or until juices from the meat run clear. Stand for 5 minutes then cut into thin slices.
step 3
Prepare noodles following packet directions.
step 4
Heat oil in a wok or frying pan. Add frozen Birds Eye Broccoli Florets and other vegetables, cook for 5-6 minutes. Add noodles, remaining tablespoon of Kecap Manis, sliced pork and any juices from the pan to wok. Toss well and heat through. Serve immediately.
recipe tip
Kecap Manis is an Indonesian style sweet soy sauce.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 4280kJ (1020Cal) | 1250kJ (299Cal) |
| Protein | 35.3g | 10.3g |
| Fat - Total | 11.3g | 3.3g |
| - Saturated | 1.5g | 0.4g |
| Carbohydrate | 188g | 54.9g |
| - Sugars | 13.4g | 3.9g |
| Dietary Fibre | 7.3g | 2.1g |
| Sodium | 749mg | 219mg |
| Potassium | 725mg | 212mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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BBQ Pork With Broccoli & Vegetables
BBQ Pork With Broccoli & Vegetables
Tasty, oriental BBQ pork fillet with stir fry vegetables & piquant sauce.
ingredients
1 clove garlic, peeled and crushed
1 teaspoon grated fresh ginger
2 tablespoons Kecap Manis
1 tablespoon sherry
½ teaspoon Chinese five spice
1 pork fillet
1 tablespoon oil
350g packet Singapore noodles
2 cups frozen Birds Eye Broccoli Florets
2 cups sliced fresh vegetables (zucchini, whole baby corn carrots, snow peas)
instructions
step 1
In a medium sized bowl combine garlic, ginger, one tablespoon of Kecap Manis, sherry and Chinese five spice. Cut pork fillet in half lengthways, place in bowl and coat evenly in marinade. Cover and refrigerate for several hours or overnight.
step 2
Place pork and marinade in a shallow baking dish. Bake in a preheated oven at 200°C for 15 minutes or until juices from the meat run clear. Stand for 5 minutes then cut into thin slices.
step 3
Prepare noodles following packet directions.
step 4
Heat oil in a wok or frying pan. Add frozen Birds Eye Broccoli Florets and other vegetables, cook for 5-6 minutes. Add noodles, remaining tablespoon of Kecap Manis, sliced pork and any juices from the pan to wok. Toss well and heat through. Serve immediately.
serves 4 10 min prep recipe tip
Kecap Manis is an Indonesian style sweet soy sauce.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au