- 0:15 Cook
- 4 Servings
- Capable cooks
Get a sweet surprise in every juicy, crunchy bite of this Asian-style pork dish. Colourful, flavoursome and quick to make, this is sure to become a family favourite.
Ingredients
- 2 x 250g pkts Coconut, Chilli & Lemon Grass Steamed basmati rice
- 1 tablespoon peanut oil
- 300g pork stir-fry strips
- 1 red onion, halved, cut into wedges
- 1 red capsicum, halved, deseeded, coarsely chopped
- 150g sugar snap peas, trimmed
- 1 x 225g can pineapple pieces in juice
- 2 tablespoons kecap manis
- 1 teaspoon white vinegar
Method
- Step 1Cook rice following packet directions.
- Step 2Heat a wok over high heat. Add half the oil and heat until smoking. Add the pork and stir-fry for 3 minutes or until golden. Transfer to a plate.
- Step 3Heat the wok over high heat. Add the remaining oil and heat until smoking. Add the onion, capsicum and peas and stir-fry for 3 minutes. Add the pork, pineapple and juice, kecap manis and vinegar. Toss until heated through.
- Step 4Divide the rice among serving bowls. Top with the stir-fry to serve.
- Low kilojoule
- Lower gi
Nutrition
1675 kj
Energy
13g
Fat Total
4.5g
Saturated Fat
5g
Fibre
23g
Protein
46g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Replace the Tilda basmati rice with 200g (1 cup) uncooked basmati rice.
Related Video
- Author: Tracy Rutherford
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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