Sweet & sour pork stir-fry with fragrant rice

Get a sweet surprise in every juicy, crunchy bite of this Asian-style pork dish. Colourful, flavoursome and quick to make, this is sure to become a family favourite.

• 2 x 250g pkts Coconut, Chilli & Lemon Grass Steamed basmati rice
• 1 tablespoon peanut oil
• 300g pork stir-fry strips
• 1 red onion, halved, cut into wedges
• 1 red capsicum, halved, deseeded, coarsely chopped
• 150g sugar snap peas, trimmed
• 1 x 225g can pineapple pieces in juice
• 2 tablespoons kecap manis
• 1 teaspoon white vinegar

Energy 1675kJ	Fat saturated 4.50g
Fat Total 13.00g	Carbohydrate sugars g
Carbohydrate Total 46.00g	Dietary Fibre 5.00g
Protein 23.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Cook rice following packet directions.

2. Step 2

   Heat a wok over high heat. Add half the oil and heat until smoking. Add the pork and stir-fry for 3 minutes or until golden. Transfer to a plate.

3. Step 3

   Heat the wok over high heat. Add the remaining oil and heat until smoking. Add the onion, capsicum and peas and stir-fry for 3 minutes. Add the pork, pineapple and juice, kecap manis and vinegar. Toss until heated through.

4. Step 4

   Divide the rice among serving bowls. Top with the stir-fry to serve.

Budget tip: Replace the Tilda basmati rice with 200g (1 cup) uncooked basmati rice.