Free Healthy Recipe - Mushroom Kushiyaki with Citrus Pork & Chilli-Garlic Sauce

Low carbohydrate, Low GI, Low sugar

According to recent Australian research, a combination of mushrooms and green tea could help to significantly reduce the risk of breast cancer, all the more reason to tuck into this fabulous recipe using mushrooms!

Ingredients

1 tsp chilli flakes

4 garlic cloves minced

2 tbsp salt-reduced soy sauce

1 tbsp brown sugar

2 tbsp lime juice

400 grams pork fillet, cut in 24 cubes

1 tsp ground ginger

1 lemon zested

12 shitake mushrooms

12 button mushrooms

2 red capscium diced

1½ tbs olive oil

2 bunches asparagus stalks

Method

Preheat BBQ grill.

To make the chilli-garlic sauce, mix chilli flakes, garlic, soy sauce, sugar and lime juice in a small saucepan, bring to a boil over medium-high heat and then set aside.
Preheat a lightly greased barbecue grill, place pork in a bowl and add ginger, lemon zest, salt & pepper. Toss to coat pork in mixture. Thread pork, shitake and button mushrooms and capsicums onto skewers. Drizzle with 1 tbs vegetable oil then BBQ, turning occasionally, for 10 minutes, until pork is just firm to touch.
Brush asparagus with remaining oil. BBQ asparagus, turning often, for 2-3 minutes or until tender. Transfer asparagus to a serving plate and top with skewers then drizzle over the sauce.

Recipe courtesy of the Australian Asparagus Growers Association

Makes 4 servings

Prep Time:	10 mins
Cooking Time:	20 mins
Ready in:	25 mins
Suitable for:
Dinner

Recipe tools:

Print version

Email recipe

More recipes

Nutritional Information - Per Serve
Kj	1153 kj
Calories	276 kcal
Fat	10 g
Saturated Fat	1.7 g
Total Carbohydrate	10 g
Total Protein	32 g
Fibre	7 g

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.