If you would like a low carbohydrate option for this meal, you can substitute cooked Quinoa for the rice in this recipe, or leave it out all together and just enjoy the pork and vegetables.

If you want to use rice, Basmati is your best choice as it is a long-grain rice and has less starch in it, which means it has a lower glycemic load than other varieties of rice. In other words, it releases energy more slowly into your blood stream rather than giving you a quick energy hit. Short grain rice, like Arborio or Carnaroli, (used in dishes like risottos and sushi) are higher in starch which means they are soft and sticky when cooked. This type of rice is considered to have a higher glycemic load.

If you are watching your carbohydrate intake, you are best to limit your consumption of rice or use Basmati rice where possible.

Ingredients

(Serves 4-5)

1 teaspoon sesame oil

2 tablespoons soy sauce

1/2 tablespoon of grated fresh ginger or fresh ginger paste

1 teaspoon Chinese 5 Spice

2 tablespoons Hoi Sin sauce

400-500gm pork fillet, sliced thinly

1 cup cooked basmati rice or quinoa, cooled down

1/2 bunch of asparargus, sliced vertically

2 handfuls of beans, top and tailed and cut in half

1 bunch of brocillini, cut in half and then sliced in half vertically

Method

Combine the sesame oil, soy sauce, ginger paste, Chinese 5 spice, Hoi Sin sauce and pour over sliced pork fillets and marinate for 30 minutes (or as long as you have).

Steam the green vegetables till just cooked and set aside.

Heat a medium size frying pan and cook the pork through. Set aside.

Add the left over marinade to the frying pan and bring to a boil, add rice and fry a few minutes till the rice is coloured and warm.

Throw the steamed greens and pork back into the frying pan and give a big toss to combine and heat through before serving.