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Pork, veggie & cashew stir-fry with jasmine rice meal planning

Pork, veggie & cashew stir-fry with jasmine rice

Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Large pot or rice cooker
  • 1 Small bowl
  • 1 Large frypan

Ingredients

Rice

  • 1 cup jasmine rice
  • 2 tsp sesame oil

Sauce

  • 3 tbsp oyster sauce
  • 2 tbsp kecap manis or soy sauce
  • 1 tbsp soy sauce or gluten-free tamari
  • 1 tbsp honey

Beef

  • 400 g pork stir-fry
  • ¼ cup cornflour
  • 1 tbsp olive oil

Veggies

  • 1 carrot
  • 1 zucchini
  • 2 cloves garlic
  • 1 spring onion
  • 1 red chilli optional

Stir-fry

  • 1 tbsp olive oil
  • ¼ cup cashews
  • 1 cup baby spinach

Instructions

Cook rice

  • In a large pot over high heat add 1 cup jasmine rice and1 ¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. Fluff rice with a fork then stir in the 2 tsp sesame oil.

Make sauce

  • In a small bowl combine 3 tbsp oyster sauce, 2 tbsp kecap manis, 1 tbsp soy sauce and 1 tbsp honey.

Cook pork

  • Separate 400 g pork stir-fry. Dust the pork with ¼ cup cornflour and shake off any excess. Heat 1 tbsp olive oil in a large frypan over high heat until very hot. Stir-fry the beef for 3-4 minutes until crispy and golden. Remove from the pan and reserve the pan.
    Tip: Get the pan very hot before adding the pork and stick to the short cooking time.

Prep veggies

  • Meanwhile, halve 1 carrot and 1 zucchini lengthwise and thinly slice at an angle. Peel and mince 2 cloves garlic. Thinly slice 1 spring onion and 1 red chilli, removing the seeds if less heat is desired (if using).

Cook stir-fry

  • Heat 1 tbsp olive oil in the reserved pan over high heat. Stir-fry the carrot for 1 minute or until starting to soften. Add the zucchini and stir-fry for a further 2-3 minutes until just tender. Add the sauce, garlic, ¼ cup cashews, 1 cup baby spinach and the pork to the vegetables. Cook, stirring, for a further 1-2 minutes until the spinach is wilted and the sauce is slightly thickened.

To serve

  • Divide the jasmine rice between plates and top with the pork, veggie & cashew stir-fry.

Nutrition

Calories: 548kcal | Carbohydrates: 67g | Protein: 30g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 869mg | Potassium: 811mg | Fiber: 3g | Sugar: 14g | Calcium: 65mg | Iron: 2mg