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!
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 | |
Print version
Email recipe
More recipes
Previous page
| 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.
