Sichuan Pork Stir-Fry
with Garlic Rice & Crispy Shallots
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Green Beans
2
Garlic
1 sachet
Crispy Shallots
1 sachet
Chilli Flakes
1
Capsicum
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
250 g
Pork Strips
1
Lime
1
Carrot
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the rice) and 1/2 the salt to the pan 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, roughly chop the red capsicum. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Slice the lime (see ingredients list) into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the pork strips and a pinch of salt and pepper and cook, tossing occasionally, until browned and cooked through, 2-3 minutes. Transfer to a plate. Repeat with the remaining pork strips.
Return the frying pan to a medium-high heat. Add the capsicum, carrot, green beans and a splash of water and cook, stirring, until softened, 4-5 minutes. Add the soy sauce and a pinch of chilli flakes (if using) and cook until combined, 1 minute.
Remove the pan from the heat and add the Sichuan garlic paste, water (for the sauce) and pork strips. Toss to combine and coat the pork in the sauce.
Divide the garlic rice between plates and top with the Sichuan pork stir-fry. Squeeze over the juice from the lime wedges. Sprinkle with the crispy shallots. Enjoy!
