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Sweet chilli pork & veggie stir-fry with jasmine rice & cashews recipe

Sweet chilli pork & veggie stir-fry with jasmine rice & cashews

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 18 minutes
Servings 4 people
Appliance/Function:

Equipment

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

Ingredients

Rice

  • 1 cup jasmine rice

Sauce

  • 1 tsp ginger
  • 2 cloves garlic
  • 1 orange juice
  • 2 tbsp soy sauce or gluten-free tamari
  • 4 tbsp sweet chilli sauce
  • 1 tbsp honey
  • 2 tsp apple cider vinegar
  • 1 tsp cornflour

Stir-fry

  • 500 g pork sirloin or chicken breast, boneless, skinless
  • ¼ cup cornflour
  • ¼ red cabbage
  • 1 carrot
  • 1 cup frozen green beans
  • 1 tbsp olive oil

To finish

  • 1 bunch coriander optional
  • ¼ cup cashews or peanuts optional

Instructions

Cook rice

  • In a large pot over high heat add 1 cup jasmine rice and 310 ml or 1 ¼ cup of water. Bring to a boil then reduce heat to medium-low and cover. Simmer for 12 minutes or until all the water is absorbed. Fluff rice with a fork.

Make sauce

  • Meanwhile, peel and mince 1 tsp ginger and 2 cloves garlic. Juice 1 orange. In a small bowl, whisk to combine ginger, garlic, orange juice, 2 tbsp soy sauce, 4 tbsp sweet chilli sauce, 1 tbsp honey, 2 tsp apple cider vinegar and 1 tsp cornflour.

Prep stir-fry

  • Slice 500 g pork sirloin into thin strips. Season with salt and pepper, sprinkle with ¼ cup cornflour and toss to coat. Finely slice ¼ red cabbage. Peel and julienne the 1 carrot.

Cook stir-fry

  • Heat 1 tbsp olive oil in a large frypan over very high heat. Add the pork and cook for 3-4 minutes, until golden. Remove from the pan and set aside. Add the cabbage, carrot and 1 cup frozen green beans to the pan and stir-fry for 2-3 minutes. Then stir in sauce and cook for 1 minute, until slightly thickened. Add the pork and any resting juices back into the pan and toss to combine. Season to taste with salt and pepper.

To finish

  • Pick the leaves and roughly chop 1 bunch coriander, discarding the stems. Roughly chop ¼ cup cashews or peanuts.

To serve

  • Divide jasmine rice between bowls and top with the sweet chilli pork and veggie stir-fry. Top with cashews and garnish with the coriander.

Nutrition

Calories: 515kcal | Carbohydrates: 69g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 766mg | Potassium: 927mg | Fiber: 4g | Sugar: 18g | Calcium: 81mg | Iron: 3mg