• low fat 2.46g 2.46%
  • low sat fat 0.50g 0.50%
  • low salt 37.09mg 0.03%
  • low sugar 1.94g 1.94%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat oil in a large frypan or wok. Cook pork in batches until golden brown. Set aside.
  2. Add sherry, onion, ginger and celery to the pan or wok. Stir-fry for about 2 minutes, adding a little water if necessary.
  3. Add carrots, capsicum and zucchini. Stir-fry for a further 2 minutes.
  4. Mix cornflour with a little water to form a paste. Add remaining water. Add to pan or wok. Cook, stirring, for about 3 minutes.
  5. Add cooked pork and bean sprouts. Heat through only. Serve immediately with steamed or boiled rice or oriental style egg or rice noodles, cooked according to directions on packet.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
287.05g
100.00g
Energy (kJ)
877.23kJ
305.60kJ
Protein (g)
24.44g
8.51g
Total fat (g)
7.07g
2.46g
- Saturated fat (g)
1.44g
0.50g
- Polyunsaturated fat (g)
0.82g
0.29g
- Monounsaturated fat (g)
4.20g
1.46g
Cholesterol (mg)
95.00mg
33.10mg
Carbohydrate-available (g)
8.04g
2.80g
CarbohydrateSE (g)
7.72g
2.69g
- Sugars (g)
5.56g
1.94g
Water (g)
239.64g
83.48g
Dietary fibre (g)
3.53g
1.23g
Thiamin (mg)
0.89mg
0.31mg
Riboflavin (mg)
0.27mg
0.09mg
Niacin (mg)
6.74mg
2.35mg
Niacin equivalents (mg)
11.60mg
4.04mg
Vitamin C (mg)
51.68mg
18.00mg
Total folate (ug)
44.11ug
15.37ug
Total vitamin A equivalents (ug)
680.41ug
237.03ug
Retinol (ug)
1.00ug
0.35ug
Beta carotene equivalents (ug)
4065.07ug
1416.15ug
Sodium (mg)
106.46mg
37.09mg
Potassium (mg)
737.84mg
257.04mg
Magnesium (mg)
40.52mg
14.12mg
Calcium (mg)
41.07mg
14.31mg
Phosphorus (mg)
285.96mg
99.62mg
Iron (mg)
1.74mg
0.61mg
Zinc (mg)
2.22mg
0.77mg

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This page has been produced in consultation with and approved by: Nutrition Australia

Last updated:

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