Quick Sticky Char Siu Pork & Veggie Stir-Fry
with Rapid Rice & Crispy Shallots
It’s the beloved char siu pork, also known as Chinese BBQ pork, typically prepared in a sweet BBQ sauce and this one is pretty close to just that. The sauce is deliciously fragrant and rich perfect, for pork and some stir-fried veggies on a bed of fluffy rice. If you’re in the mood for a bit of crunch, sprinkle over crispy shallots.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
1 packet
Char Siu Paste
(Contains: Soy; May be present: Milk, Wheat, Gluten, Fish, Almond, Eggs, Sesame)
300 g
Pork Loin Steaks
1 packet
Asian Stir-Fry Mix
(Contains: Celery; )
1 packet
Basmati Rice
2
Garlic
1 packet
Oyster Sauce
(Contains: Molluscs; )
Nutrition Values
Cooking Steps
• Boil the kettle. Finely chop garlic. Slice pork loin steaks into 1cm strips. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, return to saucepan with the butter. Stir to combine and cover to keep warm.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix until tender, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• In a medium bowl, combine pork, the plain flour and season with pepper. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 3-4 minutes. • Return all pork strips back to pan and remove from heat. Add char siu paste, oyster sauce, the vinegar, sesame oil and a splash of water. • Return veggies to the pan with pork and toss to combine.
• Divide rapid rice between bowls. • Top with sticky char siu pork and veggie stir-fry. • Spoon over any remaining sauce and garnish with crispy shallots to serve. Enjoy!
