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| Prep | 2 min | |
| Cook | 13 min |
Method
In a small bowl, combine teriyaki sauce with 2 tablespoons of water. Set aside.
Heat a large, non-stick frying pan over medium-high heat. Add the onion, garlic and pork mince, and cook, breaking up with a spoon, until pork is browned and onions are soft, 4 to 5 minutes.
Add the carrot and mushrooms to the pan and cook for 4 to 5 minutes, or until mushrooms are tender. Add the teriyaki sauce and stir through. Cook for 2 to 3 minutes, until mixture has thickened.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.3 |
| Bread & Cereals | 0 |
| Vegetables | 1.4 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 0 |
| Indulgences | 0 |
| Calories | 237 |
| Protein | 30.8 g |
| Total fat | 5.5 g |
| - Saturated fat | 1.7 g |
| Total carbohydrates | 12.5 g |
| - Total sugars | 10.8 g |
| Fibre | 5.4 g |
| Sodium | 526 mg |
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