Sticky Sweet Chilli Pork and Basil Rice
Created by ImPat on November 20, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #16024
Ingredients
- 1 1/2 tablespoons oil (vegetable oil or peanut oil)
- 350 grams fresh pork scotch steaks (cut into 2.5cm pieces)
- 2 garlic cloves (crushed)
- 1 chili (fresh long red seeded sliced optional)
- 3 teaspoons fresh grated gingerroot
- 1/3 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 red capsicum (small finely chopped)
- 450 grams dry brown rice (90 second microwave packet)
- 370 grams bok choy (baby 1 bunch trimmed coarsely chopped)
- 1/2 cup fresh Thai basil leaves
How to Make
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Step 1: Heat a wok or large frying pan over moderately high heat and add half the oil and swirl to coat surface and stir fry pork for 5 to 6 minutes or until browned.
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Step 2: Add garlic, chilli and ginger and stir fry for 1 minutes or until fragrant and then add sauces and stir fry for 1 minute or until pork is cooked and then remove from wok.
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Step 3: Add remaining oil to wok, heat over high heat and add capsicum and rice and stir fry for 3 to 4 minutes or until heated and then add the bok choy and stir fry for 1 to 2 minutes or until heated and then return pork, cooking juices and 1/3 cup of the basil leave to work and stir fry until heated.
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Step 4: Spoon into shallow serving bowls and serve topped with remaining basil.
Nutritional Facts
- Serving Size: 1 (273.2 g)
- Calories 607
- Total Fat - 38.2 g
- Saturated Fat - 8.4 g
- Cholesterol - 83.1 mg
- Sodium - 1281.4 mg
- Total Carbohydrate - 38.1 g
- Dietary Fiber - 5.2 g
- Sugars - 4.5 g
- Protein - 26.7 g
- Calcium - 68.1 mg
- Iron - 2.7 mg
- Vitamin C - 61.6 mg
- Thiamin - 0.8 mg