Peking pork
Ready in around 20 mins
- Energy: 3031kj (725Kcal)
- Protein: 44g
- Carbohydrate: 73g
- Fat: 26g
- Contains: Soy, Sesame, Sulphites
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1. TO COOK THE STIR FRY:
Trim the ends off the broccolini then cut into small bite size pieces. Slice the roasted red capsicum into ½ cm strips. Thinly slice the spring onion on the diagonal. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat and once hot add the broccolini. Stir fry for 2-3 mins then add the red capsicum strips and spring onion and cook for a further minute. Pour in the sesame soy stir fry sauce and let it sizzle. Remove from the heat, place into a serving bowl and cover to keep warm.
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2. TO COOK THE PORK LOIN STEAKS:
Remove the pork loin steaks from their packaging and pat dry with paper towel then cut into 1 cm strips. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the pork and cook for 1-2 mins. Pour the Peking sauce into the pan and cook for a further minute.
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3. TO HEAT THE RICE:
Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
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TO SERVE:
Arrange rice in a bowl then top with sesame soy stir fried vegetables and Peking pork. Shake the sachet of crispy shallots and toasted sesame seeds before opening and then sprinkle over.
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- 1 pack of pork loin steaks
- 1 pack of steamed rice
- 1 pot of Peking sauce
- 1 pot of sesame soy stir fry sauce
- 1 sachet of crispy shallot and toasted sesame seeds
- 1 pot of roasted red capsicum
- 1 bag of broccolini
- 1 spring onion
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