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Oriental pork chop with bok choy and cashew nuts
 
 
4 ServingsPTM25 min

Oriental pork chop with bok choy and cashew nuts


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Directions

  1. Cook the rice. Heat half of the oil in a stir-frying pan in the shoulder chops.
  2. Add half of the garlic, red pepper and half of the ginger. Pour 125 ml of soy sauce and stir fry for 8-10 minutes.
  3. Heat the rest of the oil in another pan and stir fry the paksoi for 3-4 minutes.
  4. Add the rest of the ginger, garlic, soy sauce and lime zest and juice.
  5. Heat for 1-2 minutes and mix in the cashew nuts. Scoop with the chop on the rice.

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Nutrition

875Calories
Sodium0% DV0g
Fat63% DV41g
Protein88% DV44g
Carbs26% DV79g
Fiber0% DV0g

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