Whip up a tasty bowl of tender pork strips tossed with colourful veggies and an easy sauce packed with umami flavours. It’s a takeaway standard made at home with ease!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the 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, combine the pork strips, soy sauce, honey and a drizzle of olive oil in a medium bowl. Set aside.
Thinly slice the carrot into matchsticks (or cut into half-moons if you prefer!). Thinly slice the capsicum. Trim the green beans and slice in half. Slice the lemon into wedges.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the carrot, capsicum and green beans, tossing occasionally, until tender, 4-5 minutes. Add the ginger paste and a drizzle of olive oil and cook until fragrant, 1 minute. Transfer the veggies to a large bowl and set aside.
Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork in batches, tossing occasionally, until browned and cooked through, 2-3 minutes. Transfer to the bowl with the veggies. Return the pork and veggies to the pan along with the teriyaki sauce and a squeeze of lemon juice. Toss to combine until heated through, then remove from the heat.
Divide the garlic rice between bowls. Top with the teriyaki pork stir-fry. Garnish with the crispy shallots. Serve with any remaining lemon wedges.