Oriental Pork

Difficulty | Serves 4 | Book 4

Oriental Pork book 4

500g butterfly pork steaks
2 teaspoons crushed ginger (in jar)
cooking spray
1 cup celery sliced
1 cup fresh green beans sliced
1 cup onion sliced
¾ cup fresh baby corn cut in half
1 cup red capsicum sliced
2 teaspoons salt-reduced chicken stock powder
1 tablespoon soy sauce 43% less salt
1 teaspoon fish sauce
2 teaspoons sweet chilli sauce
2 tablespoons crunchy peanut butter
1 tablespoon cornflour
1 x 340ml can evaporated light milk
35ml skim milk
½ teaspoon coconut essence
(NB: Carnation Light & Creamy Coconut Milk can be used in place of last 2 ingredients)

Per serve
Kilojoules1390 (cals 332)
GI RatingToo low in carbs to score a GI rating


  1. Cut pork into thin strips.
  2. Fry pork with ginger in a large non-stick frypan or wok that has been generously coated with cooking spray until cooked. Remove onto a plate and leave to one side.
  3. Sauté celery, beans, onion, corn and capsicum in frypan and cook 4 to 5 minutes or until vegetables are cooked to your liking.
  4. Add stock powder, soy, fish and sweet chilli sauces and peanut butter and blend well.
  5. Combine cornflour with evaporated milk and skim milk and coconut essence in a small mixing bowl, then pour into pan, stir continuously until boiling.
  6. Add pork back to pan and combine with vegetables until heated through.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen for 2-3 weeks.

Having trouble finding Coconut Essence? It’s available HERE on my website.

Dietitian's tip

Butterfly pork is low in fat and high in B vitamins required for normal cell function.

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