Hoisin Pork and Spring Onion Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1clove garlic
• 1pcs ginger
• 150g green beans
• 2pcs spring onion
• 1pcs pak choy
• 60g hoisin sauce
• 20ml mirin
• 10g cornflour
• 300g pork stir-fry
• 10ml soy sauce
• 23ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) 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, crush or finely chop the garlic. Peel and finely grate the ginger. Trim the beans and cut into 3cm lengths. Cut the spring onions into 3cm lengths. Cut the pak choy into 3cm lengths, keeping the stems and leaves separate. Combine the hoisin sauce, mirin, 1 tbs water and 1 tsp soy sauce in a bowl.
3. Step 3 — Marinate pork
   Put the garlic, ginger, 2 tsp cornflour*, 2 tsp oil and 1 tsp soy sauce in a large bowl, season with salt and pepper and stir to combine. Separate the pork stir-fry, add to the marinade and toss to coat.
4. Step 4 — Stir-fry pork
   Heat a large deep frypan over high heat until very hot (fast and hot cooking is key to a great stir-fry). Stir-fry the pork for 2-3 mins until browned. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 1 tbs oil in the same pan over high heat. Stir-fry the beans for 1 min. Carefully add 60ml (¼ cup) water and cook, stirring, for a further 1 min or until the water is almost evaporated. Add the spring onion and pak choy stems and stir-fry for 1 min, then add the sauce and pak choy leaves. Cook, stirring, for 1-2 mins until the vegetables are coated and just tender.
6. Step 6 — Get ready to serve
   Return the pork and any resting juices to the pan and toss to combine. Fluff the rice with a fork. Divide the rice and stir-fry among bowls to serve.

Allergens

Soy, Gluten, Sesame, Wheat, Sulphites