with Sesame Dressing & Crispy Shallots
A pork stir-fry isn’t complete without veggies and a sticky dark sauce. Make sure it coats everything, and use that rice to soak it up - you don’t want to leave a drop of this punchy flavour combo in the bowl!
Allergens
Utensils
Tags
Olive oil
Jasmine rice
1 packet
Pork mince
1 packet
Asian Stir-Fry Mix
1 packet
Ginger paste
1 sachet
Garlic paste
1 sachet
Teriyaki sauce
1 sachet
Soy sauce mix
1 sachet
Brown sugar
1 tsp
Sesame oil
0.5 tbs
Sesame dressing
1 packet
Crispy Shallots
1 packet
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, rinse with warm water and set aside.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until browned, 3-4 minutes. • Add Asian stir-fry mix and cook, stirring, until softened, 1-2 minutes. TIP: For best results, drain the oil from the pan before cooking the sauce.
• Add ginger paste and garlic paste and cook, until fragrant, 1 minute. • Add teriyaki sauce, soy sauce mix, the brown sugar and sesame oil and cook, tossing until slightly reduced, 30 seconds. Season to taste.
• Divide rapid rice between bowls. • Top with teriyaki-ginger pork stir-fry. • Drizzle over sesame dressing. Garnish with crispy shallots. Enjoy!
3358
kJ
Energy (kJ)
31.8
g
Fat
9.3
g
of which saturates
90.6
g
Carbohydrate
20
g
of which sugars
32.8
g
Protein
1888
mg
Sodium
