Teriyaki Pork Stir-Fry
with Garlic Rice & Crispy Shallots
- Milk
- Gluten
- Soy
- Sesame
- May contain traces of allergens
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!*
Ingredients
2 clove
garlic
2 packet
jasmine rice
1 packet
pork loin steaks
2 unit
carrot
1 head
broccoli
1 bunch
Asian Greens
1 knob
ginger
1 unit
lime
2 sachet
teriyaki sauce
(Contains: Soy, Sesame; )
2 packet
Crispy Shallots
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
2.5 cup
water
½ tsp
salt
1.5 tbs
honey
1 tbs
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
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 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.
