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    Sticky Chinese pork stir-fry

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    Sticky Chinese pork stir-fry

    • Total time: Ready in 15 minutes 15 minutes

    Serves: 2


    100g fragrant jasmine rice
    3 Duchy Originals from Waitrose organic British thin-cut pork loin steaks, trimmed of fat
    ½ tsp Bart Chinese five spice
    2 tsp Waitrose wok oil
    160g pouch Waitrose Szechuan pepper stir-fry sauce
    300g bag Waitrose super bright pan-fry vegetables


    1. Cook the rice according to pack instructions and drain.

    2. Meanwhile, thinly slice the pork steaks into strips and sprinkle with the Chinese five spice. Heat a wok until smoking hot. Add the wok oil and the pork and fry for 2-3 minutes or until golden brown. Add the sauce and warm through for 1 minute. Remove from the pan and set aside.

    3. Add the pan-fry vegetables to the wok with a splash of water and sauté for 1-2 minutes. Return the pork to the pan with the sauce and warm through for 1-2 minutes. Divide between 2 bowls and serve with the rice.

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