It's a good thing this Thai dish is quick and easy to make, because it smells so amazing as it cooks that it's tempting to eat it straight from the pan! But it's worth the wait, especially for the sweet chilli glaze which has got to be the tastiest sauce around.
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jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
sweet chilli sauce
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all 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, finely chop the garlic. Cut the capsicum into 2cm chunks. Thinly slice the carrot into half-moons. Trim the snow peas. Zest the lemon to get a pinch, then slice into wedges.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the capsicum and carrot until tender, 4-5 minutes. Add the snow peas and garlic and cook until fragrant, 1-2 minutes. Transfer to a plate and set aside.
While the veggies are cooking, combine the oyster sauce, sweet chilli sauce, soy sauce, water (for the sauce), the lemon zest and a generous squeeze of lemon juice in a medium bowl. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the veggies and sweet chilli glaze to the pork, then stir until heated through and slightly reduced, 1-2 minutes.
Pick and thinly slice the mint leaves. Add the crushed peanuts to the rice and stir to combine. Divide the peanut rice between bowls and top with the Thai sweet chilli pork. Garnish with the mint and serve with any remaining lemon wedges.