I’m alllll about adding extra salad to dinners. More greens, more nutrients and less carbs! (Not that cabs are bad, but we don’t need a big serving of them at every meal).
This is a Hello Fresh meal idea. We moved house & for convenience got hello fresh for the first few weeks while we were settling in – it was awesome!! If you want a Hello Fresh discount code – here’s one for you to use which will give you $50 off your first order!
1 cup rice
165g small tin of coconut milk
1 packet (around 500g) pork steak(s), cubed
1 knob ginger, grated
1-2 tblpn soy sauce or tamari sauce
Corriander to taste (I use around 2-3 sprigs)
Mint leaves to taste (I use 4-5 sprigs, I love mint!)
1 tomato or 1 punnet cherry tomatoes
Medium packet of baby spinach (I also use baby spinach and rocket mix from Coles)
Small handful of roasted cashews (If you are FODMAP sensitive, skip these)
2-3 tblspn honey (or rice malt syrup if you’re FODMAP sensitive)
Combine coconut milk with 1 1/2 cups of water in a saucepan and bring to the boil. Once boiling, add the rice, stir, cover with a lid and reduce heat to low for 15 mins. After 15 mins, remove saucepan from heat and let sit, covered for a further 10 mins. No peaking!
While the rice is cooking, cut the pork into cubes and mix in a bowl with the ginger and soy sauce plus a drizzle of olive oil. Coat and set aside to marinate.
While the rice is cooking & pork marinating, prepare the salad: chop the coriander, mint leaves, cucumber, tomatoes & roasted cashews and combine in a bowl. Zest the lime until you have a generous pinch and add that to your salad
Stir fry the pork in a fry pan for 2-3 until almost cooked through. Reduce to medium heat and add the honey or rice malt syrup and 1 tbspn of water plus a little more soy sauce if you want it and simmer until the sauce thickens
Remove from heat and stir through 1/2 the corriander
Make the salad: in a medium bowl mix the mint, cucumber, tomato, baby spinach, lime zest and remaining coriander. Just before serving, toss with a drizzle of olive oil, a big squeeze of lime juice and stir through with the cashews.
Serve! Serve up the salad (I do at least half a plate full), divide the coconut rice between each other and top with the caramelised pork. Add slices of lime if desired.
LOW FODMAP OPTIONS:
Swap honey for agave or rice malt syrup
Don’t include the cashews