Sticky Sweet Pork and Veggie Rice Stir-Fry

Sticky Sweet Pork and Veggie Rice Stir-Fry

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 19, 2017.

Leave some pork plain for less adventurous kids & pour sweet sticky sauce over pork for the adults


Ingredients

VEGGIE RICE STIR-FRY

  • 1 cup Japanese brown rice
  • 1¼ cups water
  • 1 carrot
  • 1 capsicum, remove core and seeds
  • 1 corn cob, silk and husk removed
  • 1 spring onion
  • 1 tablespoon oil
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce

STICKY SWEET PORK

  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • ½ cup water
  • 1 tablespoon sesame oil
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon grated ginger
  • 1 tablespoon cornflour
  • 550g pork sirloin steaks (at room temperature)
  • 1 tablespoon oil

Steps

  1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. In a small pot combine all sticky sweet pork ingredients (except cornflour, pork and oil) and bring to the boil. In a small bowl or cup mix cornflour with 1 tablespoon water until smooth. Add to pot with sauce and simmer on low-medium heat for 2-3 minutes, until sauce thickens slightly. Set aside.
  3. While the sticky sweet sauce is simmering, prepare the rest of the meal. Pat pork dry with paper towels, trim excess fat then dice 2cm. Peel and grate carrot; dice capsicum 1cm; stand corn on its end on a chopping board and remove kernels from cob using a sharp knife; finely slice spring onion.
  4. Heat second measure of oil in a large fry-pan on high heat. Cook pork for about 3 minutes each side, until browned and just cooked through. Pour over sticky sweet sauce and allow to bubble for 30 seconds to coat pork. Remove from pan and set aside to rest. Rinse cooked rice in a sieve with hot, running water.
  5. Heat first measure of oil in another large fry-pan or wok on high heat. Cook veggies for 2-3 minutes, until just tender. Reduce heat to medium, add rinsed rice, spring onions and water and cook a further 30 seconds, until just heated through. Stir through sesame oil and soy sauce.
  6. Spoon veggie rice stir-fry onto plates. Top with sticky sweet pork and drizzle over remaining sticky sweet sauce.

Nutritional Information

Energy 1924 kj
460 kcal
Protein 30.4g
Carbohydrate 45.6g
Fat 17.3g