| Low Fat Chinese Style Lunch Idea: |
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| Stir-fry Pumpkin with Pork in Black Bean Garlic Sauce (1 serve) |
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| Ingredients:
Lean pork (sliced)
Pumpkin (sliced)
Lee Kum Kee Black Bean Garlic Sauce
Canola oil
Red rice
White rice
Marinade for pork:
Cornstarch
Lee Kum Kee Premium Soy Sauce
Sugar
Thickener:
Cornstarch
Water |
80g
1/2 cup
1/2 tbsp
2 tsp
1/3 cup
2/3 cup
1/2 tsp
1/3 tsp
1/3 tsp
1/2 tbsp
1/2 tbsp |
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Cook Method:
- Soaked red rice for 1 hour and drain. Mix brown rice and white rice and cook in rice cooker.
- Marinate pork for 30 minutes.
- Heat oil in non-stick pan. Add black bean garlic sauce and stir-fry lightly until fragrant.
- Add pork and pumpkin, mix well.
- Add in 1/2 bowl of water, and simmer until pumpkin is soft.
- Mix cornstarch with water, then add to thicken the sauce.
- Serve with mixed rice.
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Written By: Sylvia See Way Lam APD
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