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!

4 garlic cloves minced
1 tbsp brown sugar
2 tbsp lime juice
400 grams pork fillet, cut in 24 cubes
1 lemon zested
2 red capscium diced
1½ tbs olive oil
2 bunches asparagus stalks

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

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 20 mins
Ready in: 25 mins

Suitable for:
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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

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