Pork and Veggie Stir-Fry with Plum Sauce
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 6, 2017.
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 6, 2017.
A super simple and speedy Asian style stir-fry.
Ingredients
STEAMED RICE
- 1½ cups jasmine rice
- 2¼ cups water
PORK AND VEGGIE STIR-FRY
- 1 clove garlic, minced
- 3 tablespoons GF soy sauce
- 2 teaspoons finely grated ginger
- ½ teaspoon sesame oil
- 1 teaspoon GF cornflour
- 1 brown onion
- 1 carrot
- 2 baby bok choy, ends trimmed 1cm and rinsed
- 1 courgette
- 450g pork schnitzel (at room temperature)
TO SERVE
- 80g GF plum sauce
Steps
-
Combine rice, water and a pinch of salt in a medium 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
-
In a small bowl combine garlic, soy sauce, ginger, sesame oil and cornflour to make a marinade. Set aside. Slice onion 0.5cm; cut carrot in half lengthways and thinly slice on an angle; thinly slice bok choy (keeping stalks and leaves separate); cut courgette in half lengthways and thinly slice. Set all aside.
-
When rice is steaming, pat pork dry with paper towels. Heat a drizzle of oil in a wok or fry-pan on high heat. Cook pork, in two batches, for about 1 minute each side, until browned. Set aside and keep wok/pan on heat.
-
Heat another drizzle of oil in wok/pan. Stir-fry onion, carrot and bok choy stalks (white part only) for 2-3 minutes, until starting to soften. Remove from pan and set aside, keeping wok/ pan on heat. While veggies are cooking, slice pork schnitzel into 1.5cm-thick strips and set aside.
-
Stir-fry courgette for about 1 minute, then set aside with other veggies. Reduce wok/pan to medium heat, add marinade and cook for 30–60 seconds, until bubbling and starting to thicken. Add pork and toss to coat. Add stir-fried veggies and bok choy leaves and cook a further 1 minute, until warmed through.
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spoon ¾ cup steamed rice per person onto each plate and top with pork and veggie stir-fry. Drizzle over plum sauce.
Nutritional Information
Energy |
1903 kj 455 kcal |
---|---|
Protein | 27.9g |
Carbohydrate | 60.2g |
Fat | 11.6g |