Asian Pork Stir-Fry
with Coconutty Rice
Quick, delicious and easy to prep, this sizzling Asian-style stir-fry will be on the table in 30 minutes flat. Coating the pork strips in cornflour not only helps to tenderise the meat but it also adds a beautiful shiny gloss to the sauce. Bursting with fresh zingy flavours and packed with fresh good-for you ingredients, this recipe is guaranteed to take your stir-fry game to the next level.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
280
Pork Strips
150
Basmati Rice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
50
Coconut Powder
10
Cornflour
15
Rice Vinegar
1
Tomato Ketchup
1
Green Pepper
(May contain Celery)
1
Carrot
Not included in your delivery
300
Water for the Rice
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water (see ingredients for amount) into a large saucepan over medium-high heat. Tip in the basmati rice, bring to the boil, reduce the heat to medium and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
Meanwhile, pop the pork strips into a mixing bowl with the cornflour and a pinch of salt and black pepper. Mix well. Set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Remove the top and bottom from the carrot (no need to peel!), halve lengthways and slice into thin half moons. Halve, then remove the core from the pepper and cut into thin slices. In a small bowl, stir together the ketchup, soy sauce, water (see ingredients for amount) and rice vinegar.
Heat a drizzle of oil in a frying pan on high heat. Once hot, add the pork and stir-fry until golden all over, 3-4 mins. Add the carrot and pepper and cook until slightly softened, another 2 mins.
Lower the heat, then pour the sauce into the pan. Bring to a simmer and cook, stirring, until the pork is cooked through and the sauce is thick and glossy, 3-4 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle. If it gets a bit dry just add a splash of water!
Fluff up the rice with a fork and gently stir through the coconut powder.
Serve the coconutty rice in bowls topped with the pork stir-fry. Enjoy!
