Sweet and Sticky Sesame Pork Stir-Fry
with Rice, Pepper and Sugar Snap Peas
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.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
240 grams
British Pork Mince
80 grams
Sugar Snap Peas
1 sachet(s)
Thai Style Spice Blend
50 grams
Ketjap Manis
(Contains: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
30 milliliter(s)
Rice Vinegar
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain: Nuts, Peanut)
Not included in your delivery
1 tsp
Sugar
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
- Boil a half-full kettle. Pour it into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
- Meanwhile, chop the bell pepper into 2cm chunks.
- Heat a drizzle of oil in a frying pan on high heat. Once hot, fry the pork mince, pepper, sugar snap peas and Thai style spice, 5-6 mins.
- Break up the pork as it cooks, then drain the fat.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Stir in the ketjap manis, rice vinegar, soy, sugar, ketchup (see pantry for both) and a splash of water.
- Simmer, 1 min. Remove from the heat.
- Taste, season with salt and pepper to taste.
- Share the rice between your bowls.
- Spoon over the sweet and sticky pork.
- Sprinkle over the sesame seeds.
- Enjoy!
