Sweet & Sticky Asian-Spiced Pork Strips
with Basmati Rice & Stir-Fry Garlic Veggies
Serve up a super tempting sweet and sour pork for dinner tonight. Start with rice, add some garlicky stir-fry veggies and top it off with a helping of sweet and sticky pork strips. It's a simple way to fill the belly in a seriously delicous way.
This recipe is under 650kcal per serving.
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Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
½
red onion
1 bag
Broccoli & Carrot Mix
1 packet
pork strips
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
garlic paste
1 packet
sweet chilli sauce
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
olive oil
¼ cup
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, thinly slice red onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli & carrot mix and onion with a dash of water, tossing, until tender, 5-6 minutes. • Transfer to serving bowls, season and cover to keep warm.
• While the veggies are cooking, in a medium bowl, combine pork strips and Asian BBQ seasoning. • Return frying pan to high heat with a generous drizzle of olive oil. • Cook pork strips, tossing, in batches, until golden, 2-3 minutes. Return all pork to pan, add garlic paste and cook until fragrant, 1 minute. • Stir in sweet chilli sauce and the water and simmer until bubbling, 1 minute.
• Divide rice between bowls with garlic veggies. • Top rice with sweet chilli pork. • Sprinkle over sesame seeds to serve. Enjoy!