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30 minutes
Prep: 20 minutes
Cook: 10 minutes
53 calories per serving view nutrition facts
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| 2 | teaspoons | olive oil | |
| 2 | cloves | garlic | crushed |
| 500 | grams | pork fillet | cut into 1 centimeter thick slice |
| 1 | each | capsicum | green, chopped |
| 1 | each | capsicum | red, chopped |
| 1/2 | cup | orange juice | |
| 1/4 | cup | balsamic vinegar | |
| 1 | bunch | watercress | or rocket |
Heat oil in wok over high heat.
Add garlic and stir fry 1 minute, or till golden.
Add pork and stir fry 3 minutes, or till brown.
Add capsicums, orange juice and vinegar.
Stir fry 3 minutes, or till pork is cooked.
Divide rocket or watercress leaves between serving plates, then top with pork mixture.
Serve immediately.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 2.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 0% | Vitamin C | 19% | |
| Calcium | 2% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This recipe is great! I needed a new idea for using scallops in a tasty dish for my family, and this fills the bill.
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