Vietnamese Stir-fried Minced Pork & Rice
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 7.86 dollar
Difficulty level: 2 out of 4
18 Ingredients
Number of servings
4
- 100grams fine green beans, chopped into 2cm ( 3 / 4 in) pieces
- 1 pinch salt
- 100grams broccoli florets
- 100grams sugarsnap peas, chopped into 2cm ( 3 / 4 in) pieces
- 4tablespoons sunflower oil
- 1teaspoons sesame oil
- 4 spring onions, finely sliced
- 2 cloves garlic, finely chopped
- 1 piece fresh root ginger, 3 cm, finely chopped
- 400grams minced pork
- 800grams basmati rice, cooked
- 1tablespoons Thai fish sauce
- 2tablespoons soy sauce
- 2tablespoons oyster sauce
- 1teaspoons caster sugar
- 2tablespoons mint leaves, finely chopped
- 2tablespoons coriander leaves, finely chopped
- 1 lime, juice only (plus 1 extra lime, to serve)
Nutrition per serving
4920kJ
Protein
40.8grams
Sugars
16.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Vietnamese stir fried rice recipe combines crunchy veggies, minced pork and rice tossed in a salty but sweet and sour sauce. On the table in 15 minutes this is a weeknight winner.
Method
Step 1 of 4
Blanch the beans in boiling salted water for 1 minute, then add the broccoli and sugarsnap peas and blanch for a further minute. Drain, refresh under cold water, then drain again.
Step 2 of 4
In a wok, heat 2 tbs of the sunflower oil and the sesame oil and fry the spring onions, garlic, and ginger over a high heat for 2 minutes. Add the pork and cook for 5 minutes, until brown, then remove from the wok. Wipe the wok with kitchen paper.
Step 3 of 4
Heat the remaining sunflower oil and fry the green vegetables for 2 minutes. Return the pork.
Step 4 of 4
Add the rice, fish sauce, lime juice, soy sauce, oyster sauce, and sugar, and cook for a further 2 minutes until heated through. Stir in the herbs and serve with extra lime wedges to squeeze over.
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