Ingredients
- 1 1/2 cups jasmine rice
- 1 tablespoon olive oil
- 500g pork stir-fry strips
- 1 brown onion, cut into thin wedges
- 125g snow peas, trimmed, halved diagonally lengthways
- 425g can baby corn spears, drained
- 190g jar Thai chilli jam stir-fry paste
Method
- Step 1Place rice into a sieve. Rinse under cold water. Bring 3 cups of water to the boil in a large saucepan over medium heat. Add rice. Cover tightly. Reduce heat to low. Simmer for 15 minutes. Turn off heat. Stand for 5 minutes.
- Step 2Meanwhile, heat a wok over high heat until hot. Add 1 teaspoon of oil. Swirl to coat. Add one-third of the pork. Stir-fry for 1 minute or until browned. Remove to a plate. Repeat twice with oil and remaining pork.
- Step 3Add remaining 1 teaspoon of oil and onion to wok. Stir-fry for 2 minutes. Add snow peas. Stir-fry for 1 minute.
- Step 4Return pork to wok with corn and stir-fry paste. Stir-fry for 2 minutes or until heated through. Serve with rice.
- High carb
- Low fat
- Low sodium
Nutrition
2510 kj
Energy
7g
Fat Total
1g
Saturated Fat
5g
Fibre
35g
Protein
119mg
Cholesterol
280.62mg
Sodium
35g
Carbs (sugar)
96g
Carbs (total)
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Louise Lister
- Publication: Super Food Ideas
0