This pork stir-fry is ready in just 30 minutes.
Ingredients
- 200g (1 cup) white rice
- 100g sugar snap peas, ends trimmed
- 50g (1/3 cup) cornflour
- 40g (1/4 cup) plain flour
- 500g pork scotch fillet, thickly sliced across the grain
- 80ml (1/3 cup) vegetable oil
- 1 x 575g jar sweet & sour with plum stir-fry sauce (Kan Tong brand)
- 6 green shallots, ends trimmed, diagonally cut into 5cm lengths
Method
- Step 1Cook the rice in a saucepan of boiling water following packet directions until tender. Add the peas 1 minute before the end of cooking. Drain and return to pan. Cover with foil to keep warm.
- Step 2Meanwhile, combine flours in a plastic bag. Add pork and twist end to seal. Shake to coat pork in flour. Heat oil in a wok to 180°C (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add half the pork and shallow-fry for 3-4 minutes or until brown and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining pork, reheating oil between batches.
- Step 3Drain the wok. Heat stir-fry sauce and shallots in wok over medium-high heat. Add pork and cook, stirring occasionally, for 2-3 minutes or until heated through. Spoon the rice and peas among serving bowls. Top with pork and serve immediately.
Nutrition
2700 kj
Energy
12g
Fat Total
2g
Saturated Fat
3.5g
Fibre
34g
Protein
98g
Carbs (total)
All nutrition values are per serve
- Author: Jane Charlton
- Image credit: Amanda McLauchlan
- Publication: Australian Good Taste
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