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Pork & Carrot Stir-Fry

by Operation Transformation

 

Serves 2 (each serving contains approx 560 kcal)

Preparation time
 
Cooking time
 

Ingredients

  • 80g wholegrain brown rice
  • 2 garlic cloves
  • 1 red chilli (optional)
  • 2 pork loin chops (well trimmed)
  • 1 ½ teaspoons ground cumin
  • 1 tablespoon reduced sodium soy sauce
  • 1 onion
  • 4 carrots
  • 2 scallions
  • 1 tablespoon rapeseed oil
  • 2 teaspoons chopped fresh coriander
  • freshly ground black pepper
  • Directions

    1. Cook rice according to packet.

    2. Meanwhile, peel the garlic and use a garlic crusher or grate on the fine side of a box grater. Cut the red chilli in half and remove the seeds with a teaspoon, then finely chop, if using. Cut the pork chops into strips and place in a bowl with the prepared garlic and chilli, if using, with the cumin and soy sauce, stirring to combine. Set aside at room temperature to allow the flavours to develop.

    3. Cut the onion into thin slices. Peel and cut the carrots into thin slices. Trim the scallions and thinly slice diagonally.

    4. Heat a wok or large frying pan over a medium heat. Add the oil and sauté the onion and carrots for 2 to 3 minutes until just beginning to pick up a bit of colour, stirring occasionally with a wooden spoon. Add the scallions and stir-fry for another minute. Tip in the marinated pork and stir-fry for 3 to 4 minutes until the pork is cooked through and the carrots still have a little crunch left. Season with pepper.

    5. Fluff up the rice and divide between bowls and spoon the pork and carrot stir-fry on top. Scatter over the coriander before serving.


    * Please note, product options and prices may vary in individual stores due to local promotions.


     
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    SuperValu Onions Net (1 kg)

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