Ginger & Capsicum Pork Stir-fry with steamed rice
A simple and tasty pork stir-fry that will become a family favourite
2 cups medium grain white rice
340 g pork fillet sinew trimmed, thinly sliced
2 tablespoons vegetable oil
1 onion thinly sliced
1 pack green and yellow capsicums, finely sliced
6 tablespoons light soy sauce
4 tablespoons mirin
1½ tablespoons Ginger Stir-in Paste, Gourmet Garden
½ -1 teaspoon Mild Chilli Stir-in Paste, Gourmet Garden optional
sesame seeds to serve
Method1. Put the rice on to cook before you begin with the meat, as it cooks in no time.’
2. Heat oil in a frying pan or wok and stir-fry pork on high heat for about 1 minute. Remove to a plate.
3. Add onion and capsicum and stir-fry until onion is lightly browned and capsicum softened.
4. Return the pork, add the soy sauce, mirin, and ginger and simmer until the sauce is thick and glossy.To make rice moulds, spray the inside of a small rice bowl or tea cup with oil spray, pack with rice, smooth the top, and turn out onto a plate. Add the pork and capsicums, and sprinkle on sesame seeds.
NOTE: A healthier option would be coconut oil or olive oil.
– See more at: http://www.what2cook.com/recipes/ginger-capsicum-pork-stir-fry#sthash.aoXVLZpQ.dpuf