Pork stir-fry

Pork stir-fry

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The ingredient of Pork stir-fry

  1. 1 1/2 cups jasmine rice
  2. 1 tablespoon olive oil
  3. 500g pork stir-fry strips
  4. 1 brown onion, cut into thin wedges
  5. 125g snow peas, trimmed, halved diagonally lengthways
  6. 425g can baby corn spears, drained
  7. 190g jar Thai chilli jam stir-fry paste

The instruction how to make Pork stir-fry

  1. Place rice into a sieve. Rinse under cold water. Bring 3 cups of water to the boil in a large saucepan over medium heat. Add rice. Cover tightly. Reduce heat to low. Simmer for 15 minutes. Turn off heat. Stand for 5 minutes.
  2. Meanwhile, heat a wok over high heat until hot. Add 1 teaspoon of oil. Swirl to coat. Add one-third of the pork. Stir-fry for 1 minute or until browned. Remove to a plate. Repeat twice with oil and remaining pork.
  3. Add remaining 1 teaspoon of oil and onion to wok. Stir-fry for 2 minutes. Add snow peas. Stir-fry for 1 minute.
  4. Return pork to wok with corn and stir-fry paste. Stir-fry for 2 minutes or until heated through. Serve with rice.

Nutritions of Pork stir-fry

fatContent: 599.89 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 96 grams carbohydrates
fibreContent: 35 grams sugar
proteinContent:
cholesterolContent: 35 grams protein
sodiumContent: 119 milligrams cholesterol

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