Serve up a stir-fry loaded with all the good stuff! A colourful array of veggies and tasty pork mince are tossed through a saucy sweet chilli and oyster sauce for an easy dinner that tastes so much better than takeaway!
Always refer to the product label for the most accurate ingredient and allergen information.
jasmine rice(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
oyster sauce(ContainsGluten, Molluscs)
sweet chilli sauce
water (for the rice)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. 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, thinly cut the carrot into half-moons. Thinly slice the capsicum into strips. Trim and halve the green beans. Finely grate the ginger. Thinly slice the red onion (see ingredients). In a small bowl, combine the onion, rice wine vinegar and a good pinch of sugar and salt. Add just enough water to cover the onion completely and stir to coat. Set aside.
In a medium bowl, combine the oyster sauce, sweet chilli sauce, soy sauce and water (for the sauce). Set aside.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot, capsicum and green beans until tender, 3-4 minutes. Cook the ginger until fragrant, 1 minute. Transfer to a bowl and set aside.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Remove the pan from the heat, add the veggies and Asian sauce and stir to combine. When the rice is done, add the crushed peanuts into the saucepan and stir to combine. Drain the onion.
Pick and finely slice the mint leaves. Divide the peanut rice between bowls and top with the sweet chilli pork stir-fry. Serve with the pickled onion and garnish with the mint.