with sugar snaps and peppers
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
- Boil a large pot of salted water for the rice.
- Add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
- 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).
- Slice the sugar snaps in half.
- 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 it up as it cooks.
- Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.
- Once the pork is browned, add the garlic 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.
- Add a splash of water if it's a little dry.
- Fluff up the rice with a fork, then share between your bowls.
- Top with the teriyaki pork stir-fry and sliced sugar snaps.
686
kcal
Energy (kcal)
2872
kJ
Energy (kJ)
19.77
g
Fat
5.63
g
of which saturates
91.44
g
Carbohydrate
26.98
g
of which sugars
0
g
Dietary Fiber
35.16
g
Protein
0
mg
Cholesterol
5.38
g
Salt
