Pork and Peppers Stir-Fry (2 Portions)


280g extra lean pork stir-fry strips
1x tbsp. macadamia nut oil
2x garlic cloves, minced
1x tbsp. dehydrated onion flakes
1x tbsp. mixed ground peppercorns
1x small green pepper, sliced
1x small red pepper, sliced
1x cup fresh spinach, chopped
1x cup bean sprouts
1x wedge lemon
2x ladles homemade tomato gravy
½ cup brown and wild rice, dry

Calories: 545 per portion


Cook your rice according to packet instructions.

Heat your macadamia nut oil over a medium temperature, then add your pork, garlic, onion flakes and ground pepper. Stir-fry until the meat has browned (approximately 5mins) then add your peppers, spinach, sprouts and freshly squeezed lemon wedge. Cook further for 3-5mins. Plate your stir-fry over your rice and top with your homemade tomato gravy and serve.

The homemade tomato gravy is literally oven roasted tomatoes which have been blitzed in a blender and stored in the fridge to add to whichever dishes I cook.