recipes
Chinese Vegetable & Pork Salad
A Chinese style salad that can be served hot or cold.
serves 4
10 min prep
if you liked this recipe, try...
ingredients
| 200g piece cooked pork fillet, thinly sliced 500g packet frozen Birds Eye Stir Fry - Shanghai 2 tablespoons oyster sauce 1 tablespoon soy sauce 1 teaspoon finely chopped fresh ginger 1 teaspoon sesame oil 2 spring onions, chopped |
featured products
instructions
step 1
Spray a frying pan with oil and heat. Pan fry sliced pork until golden brown on both sides.
step 2
Cook frozen Birds Eye Stir Fry following packet directions. Drain and cool quickly in iced water. Drain well.
step 3
Place cooled vegetables onto a serving platter and pour over combined oyster sauce, soy, fresh ginger and sesame oil. Arrange cooked pork slices over the vegetable salad and sprinkle with chopped spring onions.
recipe tip
For a more authentic flavour try using cooked Chinese BBQ pork fillet with a reddish appearance. It can be purchased from an Asian food store or restaurant where it is commonly seen hanging up on a hook with Peking duck. Alternatively, you could purchase a packet of Asian BBQ spices from an Asian food store; follow packet directions for cooking.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1310kJ (312Cal) | 646kJ (154Cal) |
| Protein | 19.2g | 9.5g |
| Fat - Total | 10.9g | 5.4g |
| - Saturated | 4.5g | 2.2g |
| Carbohydrate | 33.9g | 16.8g |
| - Sugars | 2.4g | 1.2g |
| Dietary Fibre | 3.5g | 1.8g |
| Sodium | 1340mg | 663mg |
| Potassium | 560mg | 277mg |
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.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Chinese Vegetable & Pork Salad
Chinese Vegetable & Pork Salad
A Chinese style salad that can be served hot or cold.
ingredients
200g piece cooked pork fillet, thinly sliced
500g packet frozen Birds Eye Stir Fry - Shanghai
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon finely chopped fresh ginger
1 teaspoon sesame oil
2 spring onions, chopped
instructions
step 1
Spray a frying pan with oil and heat. Pan fry sliced pork until golden brown on both sides.
step 2
Cook frozen Birds Eye Stir Fry following packet directions. Drain and cool quickly in iced water. Drain well.
step 3
Place cooled vegetables onto a serving platter and pour over combined oyster sauce, soy, fresh ginger and sesame oil. Arrange cooked pork slices over the vegetable salad and sprinkle with chopped spring onions.
serves 4 10 min prep recipe tip
For a more authentic flavour try using cooked Chinese BBQ pork fillet with a reddish appearance. It can be purchased from an Asian food store or restaurant where it is commonly seen hanging up on a hook with Peking duck. Alternatively, you could purchase a packet of Asian BBQ spices from an Asian food store; follow packet directions for cooking.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au