Teriyaki Pork Meatballs With Sesame & Ginger Veg

9 Ingredients

Number of servings

2tablespoons vegetable oil
1 1/2 cups jasmine rice
400grams Woolworths pork & veal meatballs
200grams sachet teriyaki chicken stir-fry sauce
2centimeters ginger, finely grated
300grams carrot shred
250grams snow peas, trimmed, halved diagonally
2teaspoons sesame seeds
3 spring onions, thinly sliced

Description

Whip up these teriyaki pork meatballs in 20 minutes flat. Serve over steamed rice with stir-fried ginger, carrot, snow peas and sesame seeds.

Method

Step 1 of 4

Heat 2 tsp oil in a medium saucepan over high heat. Add rice and cook for 30 seconds, stirring, or until coated. Add 2 cups water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 12 minutes or until water has evaporated and rice is tender.

Step 2 of 4

Meanwhile, heat 2 tsp oil in a large frying pan over medium-high heat. Cook meatballs for 8 minutes, turning, or until cooked through. Add stir-fry sauce, stir to coat, then bring to the boil. Remove pan from heat. Transfer mixture to a plate and cover to keep warm.

Step 3 of 4

Heat remaining oil in same cleaned pan over medium-high heat. Cook ginger for 30 seconds, stirring, or until fragrant. Add carrot, snow peas, half each of the sesame seeds and onion, then cook for 2 minutes, stirring, or until snow peas are just tender.

Step 4 of 4

Divide rice, carrot mixture, meatballs and sauce among bowls. Serve scattered with remaining sesame seeds and onion.