Korean Fried Pork & Garlic Rice
with Celery Slaw & Mayonnaise
- Wheat
- Gluten
- Soy
Ingredients
1 packet
Jasmine rice
300 g
Pork Loin Steaks
1
Celery
1 packet
Garlic Paste
1 packet
Shredded Cabbage Mix
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1 packet
Cornflour
1
Radish
Nutrition
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
If you've swapped chicken breast to pork loin steaks, Slice pork loin steaks into 1cm strips. coat pork as above.
In a large frying pan, coat pork as above. heat a drizzle of olive oil over high heat. Cook pork strips in batches, tossing, until golden, 2-3 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Reduce heat to medium heat, then add the honey-soy mixture, tossing chicken to coat. Stir until slightly reduced, 1-2 minutes.
• Meanwhile, combine shredded cabbage mix, celery, radish and mayonnaise in a large bowl. Season with salt and pepper.
Little cooks: Help combine and toss the slaw!
• Divide rapid rice between bowls. • Top with honey-soy chicken and celery slaw. • Spoon any remaining sauce from the pan over chicken to serve. Enjoy!
