TERIYAKI PORK
with GREEN BEANS & BASMATI RICE
Cooking Steps
Bring a medium saucepan of salted water to the boil. Whisk together the soy sauce, honey and rice wine vinegar in a small bowl and set aside. Peel and crush the garlic. Peel and grate the ginger. Trim the green beans and chop in half. Slice the red capsicum into thin slices about the same size as the beans. Finely chop the spring onions keeping the white and green parts separate. Slice the pork loin into 0.5cm strips.
Rinse the basmati rice well. Bring the rice and the water (for the rice) to the boil in a large saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm
Add the green beans to the saucepan of boiling water and cook for 2-3 minutes, or until just tender. Drain and immediately place in the bowl of iced water.
Heat a drizzle of oil in a large fry pan over a medium-high heat. Add the pork to the pan in a single layer and stir fry for 1-2 minutes, or until browned. Remove from the pan and set aside. If the pan becomes overcrowded, work in batches to ensure colour.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the ginger, garlic and white parts of the spring onionss and toss for 30 seconds or until fragrant. Add sauce and cook for 2-3 minutes or until the sauce starts to thicken. For the 2 minutes of cooking add the pork blanched green beans and red capsicum
Divide basmati rice between the bowls. Top with the teriyaki stir-fry. Garnish with the green parts of the spring onions and serve. Enjoy!
