Sticky Sweet Chilli Pork and Basil Rice |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Just love sticky sweet chilli recipes and well have a fair bit of pork in the freezer, so hoping to try this soon, from recipe+ NOTES - microwave rice is precooked and just needs to be reheated. Replace pork with chicken or firm tofu. Ingredients:
1 1/2 tablespoons vegetable oil (or peanut oil) |
350 g pork steaks (scotch steaks cut into 2.5cm pieces) |
2 garlic cloves (crushed) |
1 chili (fresh long red seeded sliced optional) |
3 teaspoons ginger (fresh grated) |
1/3 cup sweet chili sauce |
1 tablespoon soy sauce |
1 red capsicum (small finely chopped) |
450 g brown rice (90 second microwave packet) |
370 g bok choy (baby 1 bunch trimmed coarsely chopped) |
1/2 cup thai basil (leaves) |
Directions:
1. Heat a wok or large frying pan over moderately high heat and add half the oil and swirl to coat surface and stir fry pork for 5 to 6 minutes or until browned.
2. Add garlic, chilli and ginger and stir fry for 1 minutes or until fragrant and then add sauces and stire fry for 1 minute or until pork is cooked and then remove from wok.
3. Add remaining oil to wok, heat over high heat and add capsicum and rice and stir fry for 3 to 4 minutes or until heated and then add the bok choy and stir fry for 1 to 2 minutes or until heated and then return pork, cooking juices and 1/3 cup of the basil leave to work and stir fry until heated.
4. Spoon into shallow serving bowls and serve topped with remaining basil.
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