with green beans and bell pepper
This teriyaki pork mince stir-fry is the ultimate quick and easy meal. It's so effortless to prepare, in fact, that you might be surprised by how delicious a dish it is. With tender fried peppers and green beans for added colour and crunch, this is a simple dish that's not to be missed.
Allergens
Utensils
Tags
Rice
150 grams
Bell Pepper
1 unit(s)
Garlic
1 unit(s)
Irish Pork Mince
250 grams
Teriyaki Sauce
2 sachet(s)
Green Beans
150 grams
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
- Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 10 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- While the rice cooks, halve the pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the garlic (or use a garlic press).
- Trim and halve the green beans.
- Place a pan over high heat with a drizzle of oil.
- Once the oil is hot, add the pepper, mince and green beans and stir-fry until the veg just starting to soften, 5-6 mins.
- Use a spoon to break up the pork as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
- Stir in the garlic and cook, stirring, until fragrant, 1 min.
- Add the teriyaki sauce and cook for 1 min more.
- Taste and season with salt and pepper if needed. Add a splash of water if you feel it's a little dry.
- Fluff up the rice with a fork and share between bowls.
- Top with the teriyaki pork stir-fry.
2866
kJ
Energy (kJ)
685
kcal
Energy (kcal)
20.1
g
Fat
5.7
g
of which saturates
93.8
g
Carbohydrate
27.7
g
of which sugars
0
g
Dietary Fiber
34.1
g
Protein
0
mg
Cholesterol
5.38
g
Salt
