Indulge in this homemade Chinese meal, which is a low-salt, low-potassium, and low-phosphate variation of a beloved traditional dish. Perfect for those looking to enjoy classic Chinese flavours.
200g pork chop or pork mince
100g celery (3 sticks)
1 red or brown onion, thinly sliced
1 large or 2 small carrots, peeled, topped and tailed
2cm piece fresh ginger, grated
2 garlic cloves, finely sliced or grated
1 tablespoon vegetable oil
120g brown rice
1 teaspoon cornflour
5 tablespoons water
1 teaspoon water
½ teaspoon white wine
½ teaspoon cornflour
½ teaspoon oyster sauce
½ teaspoon sesame oil
¼ teaspoon sugar
½ teaspoon oyster sauce
¼ teaspoon sugar
Pinch white pepper
If using pork chop, thinly slice the pork chop into strips approximately 5cm long and 1/2 cm wide. Put the sliced pork, or pork mince, into a bowl and add the marinade ingredients. Mix until the pork is completely coated in the marinade. Cover the marinated pork and place in the fridge for a minimum of 1 hour.
Slice the celery and carrots into matchsticks approximately 2” x ¼” in size. Prepare the cornflour slurry in a bowl and mix until a milky white mixture forms. Cook the rice as per the packet instructions.
Heat up a non-stick wok and add the vegetable oil for 1-2 minutes or until the wok is very hot. Add the marinated pork into the wok, continuously moving the pork. When the pork has become slightly browned, add the onion, ginger and garlic and continue to move the pork until fragrant. Add the sauce mix ingredients and stir.
Give the cornflour slurry a stir until well mixed, then pour into the wok while continuously stirring the pork. Bring the sauce to the boil and add the celery and carrots while mixing for 3-4 minutes, until everything is coated in the sauce and the vegetables are cooked.
Serve the pork and vegetables over a bed of rice.
The rice is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to reduce potassium in their diet.
This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the pork, therefore if you have been prescribed a phosphate binder you should take as directed.
This recipe provides a source of protein. If you have been advised to eat less protein, consider replacing half the pork with a pulse of your choice, such as a small, drained tin of butter beans or green lentils.
Use a gluten free oyster sauce.
Use a vegetarian mince and vegetarian oyster sauce.
Use a vegan mince and vegan oyster sauce.
Replace the pork with an equal portion of chicken or turkey for a lower-fat dish.
This dish is best eaten immediately, but once cooked and cooled, the pork mixture can be stored in an airtight container in the fridge and reheated for the following day. Avoid reheating cooked rice.
Marinate the pork the night before for quicker turnarounds at dinner time.
Cooking without salt doesn’t mean bland meals. There are plenty of ingredients that give your cooking a flavour boost without reaching for the saltshaker. We’ve checked with kidney dietitians so you don’t have to worry about the science – or compromise on fantastic flavour.
You can enjoy a wide variety of delicious and healthy food when you are living with kidney disease. All Kidney Kitchen recipes are analysed and approved by kidney dietitians. Search through our kidney-friendly recipes or filter them by category below.
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