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Sticky Chinese pork stir-fry
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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.
Typical values per serving:
This recipe was first published in January 2013.