Southeast Asian Pork Stir-Fry
with Thai Sweet Chilli Veggies & Garlic Rice
Southeast Asian spice blend coats pork strips with an addictive mix of classic Asian flavours in an easy and flavourful bowl. Served with fragrant jasmine rice, a handlful of veg and a scattering of coriander, it's ten times better than takeaway!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1 bag
celery
1 bag
green beans
½
lemon
1 packet
sweet chilli sauce
1 packet
pork strips
1 bag
coriander
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
¼ tsp
salt
½ tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Add garlic and cook until fragrant, 1-2 minutes. • Add jasmine rice, the water and the salt and bring to the boil. Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until rice is tender and the water has absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. • Thinly slice celery. • Trim and halve green beans. • Zest lemon to get a good pinch and slice into wedges.
• In a small bowl, combine sweet chilli sauce, the soy sauce, lemon zest and a good squeeze of lemon juice.
• In a medium bowl, combine Southeast Asian spice blend and a good drizzle of olive oil. Add pork strips, season with salt and pepper and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, tossing, until golden, 2-3 minutes. Transfer to a plate.
• Return frying pan to high heat with a drizzle of olive oil. Cook carrot, celery and green beans, stirring, until softened, 5-6 minutes. • Remove from the heat and stir through the sweet chilli mixture.
• Divide the garlic rice between bowls and top with the sweet chilli veggies and Southeast Asian pork. • Tear over coriander. Serve with the remaining lemon wedges. Enjoy!
