Double Thai-Spiced Pork & Veggie Stir-Fry
with Coconut Rice
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Thanks to a medley of sweet chilli, ginger and lemongrass and our sweet soy seasoning, this dish smells so amazing as it cooks, it's tempting to eat it straight from the pan. But it's worth the short wait, especially when served over fluffy coconut rice, the tastiest accompaniment around.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Carrot
1 packet
Coconut Milk
1 packet
Ginger Lemongrass Paste
500 g
Pork Strips
1 packet
Sweet Chilli Sauce
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Asian Greens
Utensils
Cooking Steps
• In a medium saucepan, add coconut milk, the water and a generous pinch of salt. Bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop Asian greens. Thinly slice carrot into rounds. Set aside. • In a small bowl, combine sweet chilli sauce, ginger-lemongrass paste, the soy sauce and a splash of water. Set aside.
• In a large bowl, combine sweet soy seasoning, a pinch of salt and a drizzle of olive oil. • Add pork strips, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook pork, in batches, tossing, until browned and cooked through, 2-3 minutes. Transfer to a plate.
• Return frying pan to medium-high heat. Cook carrot, tossing, 3-4 minutes. Add Asian greens and cook until tender and wilted, 1-2 minutes. • In the last minute, add the sweet chilli mixture. Return pork to pan and toss until coated and heated through. Remove pan from heat.
• Divide coconut rice between bowls. • Top with Thai-spiced pork and veggie stir-fry. Enjoy!
