Quick pork & pineapple stir-fry with sweet coconut rice & cashews
Appliance/Function:
Equipment
- 1 Large pot or rice cooker
- 1 Small bowl
- 1 Frypan
Ingredients
Coconut rice
- 1 cup jasmine rice
- 2 tbsp maple syrup
- 400 ml coconut milk
Stir-fry
- 1 broccoli or broccolini
- 1 red capsicum
- 2 baby bok choy
- 600 g pork sirloin
- 1 tsp ginger
- 2 tsp cornflour
- 1 tbsp soy sauce or gluten-free tamari sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp sesame oil
- 225 g pineapple pieces in juice
To serve
- ¼ cup cashews
- ½ tsp chilli flakes optional
Instructions
Cook rice
- In a large pot over high heat add 1 cup jasmine rice, 2 tbsp maple syrup and 400 ml coconut milk. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until the coconut milk is absorbed. Fluff rice with a fork.
Prep stir-fry
- Slice 1 broccoli into florets. Slice or finely dice 1 red capsicum. Slice 2 baby bok choy into chunks, separate the stalks and leaves. Pat 600 g pork sirloin dry, trim any fat, thinly slice and season with salt and pepper. Peel and mince 1 tsp ginger. In a small bowl combine the ginger, 2 tsp cornflour, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and the pineapple juice.
Cook stir-fry
- Heat 1 tbsp sesame oil in a large frypan over high heat. Add the pork and cook for 2-3 minutes, tossing until lightly browned, but not cooked through. Set aside on a plate and reserve pan on heat. Add the broccoli, capsicum, and bok choy stalks and cook for 3 minutes. Add the sauce and cook for 1 minute, until slightly reduced. Then add 225 g pineapple pieces, bok choy leaves, pork and any resting juices back to the pan and cook, tossing, for 1-2 minutes, or until the leaves are wilted.
To serve
- Divide the sweet coconut rice with pork and pineapple stir-fry between plates and top with ¼ cup cashews and a pinch of chilli flakes.