Sweet Chilli Pork Stir Fry
with Garlic Rice, Rainbow Veggies & Cashews
- Molluscs
Ingredients
packet
Sweet Chilli Sauce
Capsicum
packet
Roasted Cashews
packet
Green beans
packet
Jasmine rice
2
Garlic
Courgette
Lemon
g
Pork Loin Steaks
packet
Oyster Sauce
(Contains: Molluscs; )
Nutrition Values
Cooking Steps
Finely chop the garlic (or use a garlic press). In a large 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 (for the rice) and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the capsicum. Trim the green beans and chop into 2cm pieces. Thinly slice the courgette into half moons. Zest the lemon to get a good pinch and slice into wedges. Slice the pork loin steaks into 2cm strips.
In a small bowl, combine the sweet chilli sauce, oyster sauce, soy sauce, water (for the sauce), lemon zest and a good squeeze of lemon juice.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the courgette, capsicum and green beans and cook until tender, 5-6 minutes. Set aside in a covered bowl to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the pork strips to the pan and cook, tossing occasionally, until golden and cooked through, 2-3 minutes. Reduce the heat to low and add the Thai sauce, roasted cashews and cook, until thickened slightly, 1 minute.
Divide the garlic rice between bowls and top with the rainbow veggies and sweet chilli pork. Spoon over any remaining Thai style sauce from the pan. Serve with any remaining lemon wedges.
