This stir-fry coats tender pork strips with an addictive mix of classic Asian sauces for an easy and flavourful bowl. Served with garlic and ginger rice and a scattering of peanuts, it's ten times better than takeaway!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
• In a medium saucepan, melt butter and a dash of olive oil over a medium heat. • Add 1/2 the garlic paste and 1/2 the ginger paste and cook until fragrant, 2 minutes. Add the water and the salt 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.
• While the rice is cooking, cut the capsicum into bite-sized chunks. Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice long red chilli (if using). • In a large frying pan, heat sesame oil blend over a medium-high heat. • Cook capsicum and carrot, until softened, 3-4 minutes. Add Asian greens and remaining ginger paste and garlic paste and cook until slightly softened and fragrant, 1 minute. Transfer to a plate.
• Return the frying pan to a high heat. Cook pork strips until golden, 3-4 minutes. • Reduce the heat to medium and return the veggies to the pan. Add the oyster sauce, soy sauce and crushed peanuts. Cook until well coated in the sauce, 1 minute. Season with pepper.
• Divide the garlic and ginger rice between bowls. • Top with the Malaysian pork & veggie stir-fry. Tear over the coriander and garnish with the chilli (if using).