Sweet ’N’ Sour Pork
Sweet ’N’ Sour Pork
Prawns, Crunchy Mixed Veg, Peaches & Fluffy Rice
Ingrediënten
Serves 2 | Total 15 Minutes
- ½ a mug basmati rice 150g
- 1 x 320g pack mixed stir-fry veg
- ½ x 415g tin peach slices in juice
- 1 heaped tablespoon tomato & chilli chutney
- 1 tablespoon low-salt soy sauce
- 2 x 200g pork loin steaks
- 80 g raw peeled king prawns
- 2 tablespoons cornflour
Instructies
- Put ½ a mug of rice, 1 mug of boiling kettle water (300ml) and a small pinch of sea salt into a small pan.
- Cover, and cook on a medium heat for 12 minutes, adding the stir-fry veg to steam for the last 2 minutes, covered, then turn the heat off.
- Meanwhile, drain half the peach juice into a bowl, then stir in the chutney, soy and 1 tablespoon of red wine vinegar to make a sauce.
- Put a large non-stick frying pan on a high heat.
- Cut the fat off the pork steaks and discard.
- Dice the pork into 2cm chunks, then toss with the prawns and cornflour until well coated.
- Put 1 tablespoon of olive oil into the hot pan, then add just the floured pork to stir-fry for 4 minutes.
- Sprinkle in the prawns and stir-fry for 1 minute, then add the drained peaches and sauce.
- Let it bubble and simmer for 1 more minute, then turn the heat off and season to perfection.
- Fluff up the rice, divide between your plates with the mixed veg, then spoon over the sweet ’n’ sour pork, prawns and peaches.
