Sichuan Pork & Green Bean Stir-Fry
with Rapid Rice
- Wheat
- Gluten
- Soy
- Sesame
There’s no way an opportunity like this can be passed up, it’s a classic for a reason and this one will go down in the history books. It’s that Sichuan garlic combination added to the soy sauce mix with notes of ginger to elevate the taste even higher. The flavour is one to remember. *Unfortunately, this week’s pineapple was in short supply, so we’ve replaced it with courgette. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1 packet
Jasmine rice
1 packet
Green beans
1
Capsicum
300 g
Pork Loin Steaks
1 packet
Ginger Paste
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1 tin
Pineapple Slices
1 packet
Cornflour
1 packet
Sichuan Garlic Paste
(Contains: Soy, Sesame; )
Nutrition Values
Cooking Steps
• Boil the kettle. • Cut capsicum and courgette into bite-sized chunks. Trim and halve green beans. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a generous pinch of salt, and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and set aside.
• Slice pork loin steaks into 1cm strips. • In a medium bowl, combine pork, ginger paste, the soy sauce and a drizzle of olive oil. Season with salt and pepper. • Add the plain flour to the pork and toss to coat. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, dust off any excess flour from pork, then cook in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a paper towel-lined plate.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Stir-fry capsicum, green beans and courgette until tender, 4-5 minutes. • Add Sichuan garlic paste, soy sauce mix and the brown sugar. Cook, tossing, until slightly reduced, 1-2 minutes.
• Divide rice between bowls. Top with pork and stir-fried veggies. • Spoon over Sichuan sauce from pan to serve. Enjoy!
