Sticky Sweet Chilli Pork and Basil Rice

“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 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)
  • 13 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)
  • 12 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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