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Sweet & sour pork stir-fry with fragrant rice

  • 0:15 Cook
  • 4 Servings


  • 2 x 250g pkts Coconut, Chilli & Lemon Grass Steamed basmati rice
  • 1 tablespoon peanut oil
  • 300g pork stir-fry strips
  • 1 red onion, halved, cut into wedges
  • 1 red capsicum, halved, deseeded, coarsely chopped
  • 150g sugar snap peas, trimmed
  • 1 x 225g can pineapple pieces in juice
  • 2 tablespoons kecap manis
  • 1 teaspoon white vinegar


  • 1
    Cook rice following packet directions.
  • 2
    Heat a wok over high heat. Add half the oil and heat until smoking. Add the pork and stir-fry for 3 minutes or until golden. Transfer to a plate.
  • 3
    Heat the wok over high heat. Add the remaining oil and heat until smoking. Add the onion, capsicum and peas and stir-fry for 3 minutes. Add the pork, pineapple and juice, kecap manis and vinegar. Toss until heated through.
  • 4
    Divide the rice among serving bowls. Top with the stir-fry to serve.

Source: taste.com.au


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