with sugar snaps 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 sugar snap peas for added colour and crunch, this is a simple dish that's not to be missed.
Allergens
Utensils
Tags
Rice
150 grams
Sugar Snap Peas
150 grams
Bell Pepper
1 unit(s)
Garlic
1 unit(s)
Irish Pork Mince
250 grams
Teriyaki Sauce
2 sachet(s)
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. 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).
- Halve the sugar snaps widthways.
- Place a medium pan over high heat with a drizzle of oil.
- Once the oil is hot, add the pepper.
- Stir-fry until just soft, 3-4 mins.
- Add the pork mince to the pepper and cook until browned, 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.
- Once the pork is browned, add the garlic and sugar snaps to the pan and stir-fry for 1 min.
- Stir in the teriyaki sauce and cook for 1 min more.
- Taste and season with salt and pepper if needed.
TIP: Add a splash of water if you feel it's a little dry.
- Fluff up the rice with a fork then share between bowls.
- Top with the teriyaki pork stir-fry.
690
kcal
Energy (kcal)
2888
kJ
Energy (kJ)
19.9
g
Fat
5.7
g
of which saturates
93.5
g
Carbohydrate
28
g
of which sugars
0
g
Dietary Fiber
34.7
g
Protein
0
mg
Cholesterol
5.41
g
Salt
