Ingredients
- 1 tablespoon wine (Chinese cooking wine)
- 1 tablespoon low-sodium tamari
- 1 garlic clove, minced
- 1 teaspoon honey
- 1/2 teaspoon dried chili flakes
- 250 grams pork fillets (thinly sliced)
- 3 shallots, cut into 3cm lengths (green shallots)
- Gingerroot (2 cm-piece fresh and cut into matchsticks)
- 1 capsicum (small red deseeded and thinly sliced)
- 125 grams pea pods (snow peas, sliced)
- 15grams almond nuts (natural almonds)
- 125 grams wombok (Chinese cabbage, coarsely chopped)
- 1 teaspoon sesame oil
- 125 grams dry rice (microwave brown rice specified)
- Lime wedges, to serve
- Fresh coriander leaves, to serve
How to Make
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Step 1: Combine the cooking wine, tamari, garlic, honey and chilli in a large sealable glass or plastic container and add the pork and stir to coat.
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Step 2: Place the shallot, ginger, capsicum, snow pea, almonds and wombok in another large sealable glass or plastic container.
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Step 3: Freeze the containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.
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Step 4: Heat half the sesame oil in a large wok. Add the contents of the vegetable container and stir-fry for 2-3 minutes or until just tender and transfer to a bowl.
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Step 5: Heat the remaining sesame oil in the wok over high heat and add the contents of the pork container and stir-fry for 2-3 minutes or until pork is golden and then return the vegetables to the wok and stir-fry for 1 minute or until heated through.
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Step 6: Meanwhile, cook the rice following to packet directions.
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Step 7: Serve stir-fry with rice and lime wedges, topped with coriander.
We hope you enjoy this recipe!
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