Southeast Asian Pork Stir-Fry
with Thai Sweet Chilli Veggies & Garlic Rice
- Tree nuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
Ingredients
1 packet
Sweet Chilli Sauce
2
Capsicum
1 packet
Green beans
1 sachet
Southeast Asian Spice Blend
2 packet
Jasmine rice
1
Lime
2
Spring Onion
Makrut Lime Leaves
2
Carrot
600 g
Pork Loin Steaks
2 packet
roasted peanuts
(May be present: Tree nuts, Gluten, Milk, Sesame, Soy)
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Chop the red capsicum into 2cm chunks. Trim the green beans. Destem the makrut lime leaves and very thinly chop. TIP: The leaves are fibrous so make sure to cut them very thin! Zest the lime to get a good pinch and slice into wedges. Thinly slice the spring onion.
In a small bowl, combine the makrut lime, sweet chilli sauce, soy sauce, the lime zest and a good squeeze of lime juice.
Place the pork strips, the Southeast Asian spice blend and a good drizzle of olive oil into a bowl. Season with salt and pepper and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. Add ½ the pork strips and cook until golden, 2-3 minutes. Transfer to a large bowl and cook the remaining pork.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, capsicum and green beans and cook until softened, 4-5 minutes. Remove from the heat and stir through the sweet chilli mixture and the roasted peanuts.
Divide the garlic rice between bowls and top with the sweet chilli veggies and Southeast Asian pork. Serve with the remaining lime wedges. Sprinkle the spring onion over the adults portions.
