Asian Pork Stir-fry with Rice
Main Course
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Cook Time
40 min
Servings
4
Difficulty
Medium
Prep Time
40 Min
Description
This Asian pork stir-fry with rice is a real treat! The combination of tender pork, crunchy vegetables and a spicy sauce makes it an absolute favorite. I like to make it when I need to be quick, because in just 40 minutes a delicious and filling meal is on the table. It tastes particularly good when you use fresh soy sprouts. If you like it a little spicier, you can add a pinch of chili. A great dish for the whole family!
Ingredients (11 ingredients)
-
250 g Long grain rice
-
1 pinch Salt
-
400 g Leek
-
500 g Carrots
-
250 g Soy sprouts
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300 g Pork cutlet (sliced)
-
3 tbsp Peanut oil
-
300 ml Asian stock
-
1 pinch Szechuan pepper
-
100 ml Asian sauce
-
1 bunch Mint
Preparation (8 steps)
Cook rice
Put 250 g long grain rice, some salt and 1 liter water into the mixing bowl and cook for 20 min./100°C/speed 1 with cooking insert.
Prepare leek and carrots
Clean 400 g leek, wash and cut into very thin rings. Peel 500 g carrots, wash and cut into strips. Wash 250 g soy sprouts and drain well. Wash 300 g pork cutlet, pat dry and cut into thin slices.
Sauté leek and carrots
Put 2 tbsp peanut oil into the mixing bowl, add 400 g leek and 500 g carrots and sauté for 5 min./120°C/speed 1.
Simmer vegetables
Add 200 ml Asian stock and simmer for 3 min./100°C/speed 1.
Add soy sprouts
Stir in 250 g soy sprouts and season with some salt. Remove vegetables from the mixing bowl and set aside.
Fry meat
Heat remaining oil (1-2 tbsp) in a pan. Fry 300 g pork cutlet in it for 2 minutes over high heat, turning. Season with salt and Szechuan pepper.
Prepare sauce
Add the remaining Asian stock (100 ml) and 100 ml Asian sauce to the meat in the pan and bring to the boil briefly.
Arrange
Add the vegetables to the meat in the pan and mix. Arrange in portions on the rice and serve garnished with mint.
Finished cooking? Great! 🎉
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Created by
Anna Walter
2
Rezepte
0
Kochbücher
Allergens
- Soybeans
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