Balanced Spicy Pork Stir-Fry

Nutrition per serve

Ingredients

• 125g brown rice
• 20g sambal oelek
• 1pcs red onion
• 1pcs capsicum
• 1pcs pak choy
• 2clov garlic
• 300g pork stir-fry
• 15ml soy sauce
• 5ml honey
• 15ml vegetable oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water (see Kitchen 101) and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain, then return to the pan. Stir in 1 tsp sambal oelek until well combined.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the onion and capsicum. Cut the pak choy into thirds, keeping the leaves and stems separate. Crush or finely chop 2 garlic cloves. Combine the remaining sambal oelek, 1 tbs soy sauce and 1 tsp honey in a bowl.
3. Step 3 — Stir-fry pork
   Separate the pork stir-fry and season with salt and pepper. Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Stir-fry the pork for 2 mins or until browned. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat 2 tsp vegetable oil in the same pan over medium heat. Stir-fry the onion, capsicum and pak choy stems for 1-2 mins until starting to soften. Add the pak choy leaves and garlic, season with salt and pepper and stir-fry for 30 secs or until fragrant.
5. Step 5 — Serve up
   Add the pork, sauce mixture and 2 tbs water to the veggies and stir-fry for 1 min or until the pork is cooked through and the pak choy is tender but still with crunch. Divide the sambal rice and pork stir-fry among bowls and enjoy!
6. Step 6 — Kitchen 101
   Did you know brown rice cooks best by rapidly boiling in plenty of water? Using the absorption method (boiling with less water and then allowing it to absorb) can make it gluggy, so make sure to fill the pan generously with water, then drain well once the rice is tender.

Allergens

Sojabohnen, Sulfit