- 8 spring onions, sliced, plus extra to serve
- 2.5cm piece fresh root ginger, peeled and thinly sliced
- 3 large garlic cloves, 1 peeled and 2 thinly sliced
- Finely grated zest of 1 lime
- 500g lean pork mince (5% fat or less)
- 1 medium egg
- 1 tbsp tamari or dark soy sauce
- 200g peeled raw prawns, thawed if frozen
- Low-calorie cooking spray
- 600g baby pak choi, halved lengthways
- 600g shiitake mushrooms, sliced
- 1 tbsp chicken stock
- 8 tbsp oyster sauce
- Put the spring onions, ginger, whole garlic clove and the lime zest into a food processor and pulse into a coarse paste. Add the pork, egg and the tamari or soy sauce and process into a smooth paste. Tip the mixture into a bowl.
- Chop the raw prawns into tiny pieces, add them to the pork mixture and mix together well with your hands (or a spoon if you don’t want to get mucky). Shape the mixture into 24 balls and arrange in a single layer in the base of a stackable steamer (if you don’t have one, see tip). Steam for 8 minutes or until firm and cooked through. Turn off the steamer and keep the balls hot.
- Spray a large non-stick wok or deep frying pan with low-calorie cooking spray and place over a medium-high heat. Add the sliced garlic, pak choi, mushrooms and stock, increase the heat to high and stir-fry for 3-4 minutes until the pak choi is tender. Add 4 tbsp oyster sauce to the pan and toss together well.
- Spoon the stir-fry into deep bowls or plates and mix in the pork and prawn balls. Drizzle over the remaining oyster sauce and scatter with the extra spring onions to serve.
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