Whip up a tasty bowl of quick-cooking pork strips tossed with colourful veggies and an easy sauce packed with umami flavours. It’s a takeaway standard made at home with ease!
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccoli. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
jasmine rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
pork loin steaks
teriyaki sauce(ContainsGluten, Soy, Sesame)
soy sauce(ContainsGluten, Soy)
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 the 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 is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the pork loin steaks into 2cm strips. In a medium bowl, combine the pork strips, honey, soy sauce and a drizzle of olive oil. Set aside to marinate.
Thinly slice the carrot (unpeeled) into matchsticks (or cut into half-moons if you prefer!). Cut the broccoli into small florets, then roughly chop the stalk. Roughly chop the Asian greens. Finely grate the ginger. Slice the lime into wedges.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the carrot and broccoli and cook, tossing occasionally, until tender, 5-6 minutes. Add the Asian greens, ginger and a drizzle of olive oil and cook until softened and fragrant, 1 minute. Transfer the veggies to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the pork strips and cook, tossing occasionally, until browned and cooked through, 2-3 minutes. Transfer to the bowl with the veggies and repeat with the remaining pork. Return the pork and veggies to the frying pan along with the teriyaki sauce and a generous squeeze of lime juice. Toss to combine until heated through, then remove from the heat.
Divide the garlic rice between bowls. Top with the teriyaki pork stir-fry. Garnish with the crispy shallots and serve with any remaining lime wedges.