Hoisin Pork Stir-Fry,

Name: Hoisin Pork Stir-Fry, with Yellow Peppers, Sugar Snap Peas and Brown Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 300 Brown Basmati Rice; 1 Red Onion; 3 Garlic Clove; 1 Red Chilli; 1 Coriander; 1 Celery Stick; 1 Yellow Pepper; 2 Ginger; 4 Pork Medallion; 2.5 Cornflour; 1 Sugar Snap Peas; 1 Lime; 5 Hoisin Sauce

with Yellow Peppers, Sugar Snap Peas and Brown Rice

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So January has already passed and how many of those healthy resolutions have stuck? Well, let us help you back on that horse with this nourishing and tasty meal! Brown rice is packed full of fibre, whilst chilli will give your metabolism the jump start it needs. Combine that with immune boosting ginger and garlic and an array of vegetables and you’ve got a nutritional powerhouse! Enjoy!

Tags:

Spicy

Allergens:

Celery

•Soya

The quantities provided above are averages only.

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

300

Brown Basmati Rice

Red Onion

Garlic Clove

Red Chilli

Coriander

Celery Stick

(Contains: Celery)

Yellow Pepper

Ginger

Pork Medallion

2.5

Cornflour

Sugar Snap Peas

Lime

Hoisin Sauce

(Contains: Soya)

Nutritional information

Energy (kJ)2276 kJ

Energy (kcal)530 kcal

Fat9 g

of which saturates2 g

Carbohydrate72 g

of which sugars11 g

Protein47 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Grill Pan

Instructions

Bring a large pot of water to a rapid boil with a pinch of salt. Wash the rice under running water for 30 seconds (important step!). Add your rice to the pot and cook for 10 mins on the heat, then remove from the heat with the lid on for 10 mins.

Cut the red onion in half through the root, peel and thinly slice into half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Finely chop the red chilli and roughly chop the coriander. Thinly slice the celery widthways. Remove the core from the yellow pepper and chop into 3cm chunks. Peel the ginger using the edge of a spoon and grate.

Cut the pork into 2cm chunks, then dab it dry with kitchen paper (if you have some). Toss your pork in the cornflour together with a pinch of salt and black pepper.

Heat a splash of oil in a non-stick frying pan on high heat. Once really hot, carefully add your pork (it might sputter a bit). Stir-fry your pork for 3 mins. Remove your pork from the pan and cover in tinfoil to keep warm. Tip:The pork is cooked when it is no longer pink in the middle

Heat a splash of oil to the now empty pan and add your onion, garlic, chilli and ginger. After 1 minute, add your pepper and cook for 2 mins more. Add the sugar snap peas and your celery and cook for 1 minute. Add a splash of water, cover the pan and cook for another 2 mins.

Squeeze a good splash of lime juice into the hoisin sauce. Take the lid off your veggies and add your hoisin sauce together with your pork. Toss everything together for 1 minute and then serve your stir-fry with your brown rice on the side and your coriander sprinkled over.