1. Combine the pork strips, soy sauce, sweet chilli sauce and ginger. Marinate in fridge for 10 minutes.
2. Place a wok or large non stick frypan over a high heat.
Add the oil and swirl to coat the surface. Add the pork and spring onions and cook until browned. Stir in the cooked beans and toss until well coated and heated through. Sprinkle with the chopped peanuts and accompany with cup steamed jasmine rice if desired (add a Points value of 2 per serve)
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 4|
|Calories from Fat: 252 (66%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 93.8mg||29 %|
|Sodium 79.2mg||3 %|
|Potassium 573.7mg||15 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 1.2g|
|Protein 28.8g||41 %|
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Calories per serving: 381
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