Barbecue Pork Stir-Fry

Nutrition per serve

Ingredients

• 300g jasmine rice
• 1head broccoli
• 2pcs carrot
• 1pcs zucchini
• 60g char siu sauce
• 300g pork stir-fry
• 10g Chinese barbecue seasoning
• 10g toasted sesame seeds
• 15ml soy sauce
• 23ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a medium saucepan with 450ml water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, cut the broccoli stem into 1cm chunks, then cut the head into small florets. Halve the carrots and zucchini lengthwise and thinly slice on an angle. Combine the char siu sauce, 1 tbs soy sauce and 2 tbs water in a bowl and season with pepper.
3. Step 3 — Stir-fry pork
   Separate the pork stir-fry. Heat 1 tbs vegetable oil in a large deep frypan over high heat (see Feed A Crowd). Stir-fry the pork for 2-3 mins until cooked through. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat 2 tsp vegetable oil in the same pan over high heat. Stir-fry the broccoli and carrot for 3-4 mins until slightly softened. Add the zucchini and stir-fry for 2-3 mins until the veggies are tender. Add the Chinese barbecue seasoning and stir-fry for 1 min or until fragrant. Add the char siu sauce mixture and bring to the boil. Cook for 2 mins or until thickened.
5. Step 5 — Serve up
   Add the pork to the veggies and stir-fry for 1 min or until warmed through. Remove the pan from the heat. Taste, then season with salt and pepper. Add the sesame seeds to the rice, then fluff the rice with a fork until combined. Divide the sesame rice and pork stir-fry among bowls and enjoy!
6. Step 6 — Feed A Crowd
   Want to know the secrets to stir-fry perfection? Have everything prepped and ready to go before you start cooking. And fast and hot is key: make sure you cook over high heat, stirring constantly so everything is cooked evenly. We've used a deep frypan, but you can use a wok if you have one.

Allergens

Sojabohnen, Gluten, Wheat, Sulfit, Sesamsamen