Pork & mushroom kebabs with quick fried rice

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• jai

  21 January 2009

  jai rated and commented on this recipe

  

  Imade these with chicken breast. The kebabs were tender but I did leave them to marinade for a couple of hours. I found the rice a little bland but it was okay as I made this for a family meal and my youngest is not too keen on anything over spicy. Will make again.

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• Belkey

  12 April 2010

  Belkey rated and commented on this recipe

  

  Disappointingly bland - I wouldn't bother doing again and rather annoyingly the mushrooms are cooked long before the pork so they ended up all shrivelled and dried out.

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• Jane

  07 June 2012

  Jane commented on this recipe

  the Tai element was too bland for me so I added more lime, garlic and ginger - it was much better !

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Ingredients

• 1 tsp Thai curry paste
• 1 tsp light muscovado sugar
• 2 x 125g pots low-fat natural yogurt
• 400g lean pork fillet , cut into cubes
• 300g chestnut mushrooms
• 1 tbsp sunflower oil
• 2 spring onions , finely chopped
• 2cm piece fresh root ginger , finely chopped
• 200g basmati rice , cooked and cooled
• 100g sugar snap peas , shredded
• 175g frozen sweetcorn (or from a can)
• good pinch paprika
• lemon or lime wedges, for squeezing over

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Low-fat, Super healthy

Ingredients

• 1 tsp Thai curry paste
• 1 tsp light muscovado sugar
• 2 x 125g pots low-fat natural yogurt
• 400g lean pork fillet , cut into cubes
• 300g chestnut mushrooms
• 1 tbsp sunflower oil
• 2 spring onions , finely chopped
• 2cm piece fresh root ginger , finely chopped
• 200g basmati rice , cooked and cooled
• 100g sugar snap peas , shredded
• 175g frozen sweetcorn (or from a can)
• good pinch paprika
• lemon or lime wedges, for squeezing over

PER SERVING

421 kcalories, protein 33g, carbohydrate 56g, fat 9 g, saturated fat 2g, fibre 2g, sugar 8g, salt 0.37 g

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