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Golden Glazed Pork Stir-Fry with Fragrant Rice

Name: Golden Glazed Pork Stir-Fry with Fragrant Rice
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Ingredients: 3g cornflour, mixed with 1 tbsp of cold water; 1 tbsp of granulated sugar; 1 Knorr chicken stock cube, dissolved in 150ml of boiling water; 250g British pork mince; 1 medium yellow bell pepper, diced into bite-sized pieces; 1 tsp Chinese five-spice mix; 1 medium red chilli, finely sliced; 1 tbsp of tomato paste; 1 tbsp of rice vinegar; 15ml of soy sauce; 1 spring onion, finely sliced; 1 tbsp of toasted sesame seeds; 80g mangetout, chopped in half; 2cm piece of fresh root ginger, peeled and finely chopped; 130g basmati rice, rinsed thoroughly

Bring the rich flavors of Chinese cuisine to your kitchen with this easy-to-follow recipe. Sauteed British pork mince is glazed with a sweet and tangy sauce, paired with crunchy mangetout and vibrant yellow pepper. Topped with a sprinkle of toasted sesame seeds and fiery red chilli, this delectable ...

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29 min

TOTAL TIME

730

CALORIES

$2.87

PER SERVING

Ingredients

RICE

2 SERVINGS

4 5/8 g basmati rice

rinsed thoroughly

STIR-FRY

8 3/4 g pork mince

1 medium yellow bell pepper

diced into bite-sized pieces

1 tsp chinese five spice mix

2 3/4 g mangetout

chopped in half

2 cm fresh root ginger

peeled and finely chopped

SAUCE

3 tbsp cornflour

mixed with 1 tbsp of cold water

1 tbsp granulated sugar

1 whole knorr chicken stock cube

dissolved in 150ml of boiling water

GARNISH

1 tbsp toasted sesame seeds

Directions

RICE

10 min

PREP TIME

19 min

COOK TIME

29 min

TOTAL TIME

Add the rinsed basmati rice and 260ml of cold water to a pot with a lid and bring to the boil over high heat. Once boiling, reduce the heat to low, cover and let simmer for 10-12 minutes, until the rice is cooked and all the water is absorbed. Remove from the heat and keep covered until serving.

STIR-FRY

Heat a large non-stick pan over medium-high heat. Add the pork mince and cook for 4-5 minutes, breaking it into large bite-sized pieces, until it's browned and crispy.

Add the diced yellow pepper and chopped mangetout to the pan, stirring for 2-3 minutes till they start to soften.

Mix in the finely chopped ginger and Chinese five-spice mix, and continue to cook for another 1-2 minutes, until the mix becomes fragrant.

SAUCE

In a separate bowl, dissolve the chicken stock cube and tomato paste in boiling water. Add the soy sauce, rice vinegar, cornflour mix, and sugar, then whisk to combine.

Pour the sauce mixture in with the pork and vegetables. Stir for 2-5 minutes until the sauce thickens and coats the stir-fry evenly.

GARNISH

While the sauce is thickening, finely slice the spring onion and red chilli.

SERVING

Serve the golden glazed pork stir-fry over the cooked basmati rice, garnishing with spring onion, red chilli, and a sprinkle of toasted sesame seeds.

Health Info

Macros

69g

CARBS

33g

FAT

39g