Sticky Pork Stir Fry and Jasmine Rice
with Radish Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 grams
Jasmine Rice
1 unit(s)
Bell Pepper
½ unit(s)
Lime
½ unit(s)
Cucumber
(May contain traces of: Celery)
240 grams
British Pork Mince
15 grams
Ginger, Garlic & Lemongrass Puree
100 grams
Teriyaki Sauce
(Contains: Soya)
1 pinch
Chilli Flakes
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Zest and halve the lime. Trim the cucumber then quarter lengthways. Chop widthways into small pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat. When the oil is hot, add the pork mince and pepper, cook until browned and softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the mince, then season with salt and pepper.
Meanwhile, add a drizzle of oil and the juice of half the lime into a bowl. Season with salt, pepper and sugar (see ingredients for amount). Pop the cucumber into the dressing, mix.
Add the ginger, garlic and lemongrass paste and teriyaki sauce to the mince, cook until reduced and sticky, stirring constantly, 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. TIP: Add a splash of water to the mince if too dry.
Stir the chilli flakes through the pork, then taste and season with salt and pepper, if needed. Stir the lime zest into the rice and share between your bowls. Top with the sticky pork. Cut any remaining lime into wedges and serve alongside, with the cucumber salad. Enjoy!
