Pork Stir-Fry with Rice

A quick pork stir-fry with colourful vegetables and fluffy white rice, made without soy sauce.

🔎 Equipment

Large frying pan or wok, saucepan with lid, measuring jug, chopping board, knife

🥘 Ingredients

• Lean pork loin, cut into thin strips - 125 g
• Dry white basmati rice - 70 g
• Red pepper, sliced - ¼
• Courgette, sliced - ¼
• Onion, sliced - ¼
• Green beans, trimmed - 37.5 g
• Olive oil - ¾ tbsp
• Garlic, crushed - ½ clove
• Ground ginger - ¼ tsp
• Honey - ¼ tbsp
• Lemon juice - ¼ tbsp
• Water - 25 ml
• Cornflour - ¼ tsp
• Paprika - ⅛ tsp
• Black pepper - To taste
• No added salt - As required

👨‍🍳 Method

1. Cook the basmati rice according to the packet instructions.
2. Mix the water, honey, lemon juice and cornflour in a small jug.
3. Heat ⅜ tbsp olive oil in a large frying pan or wok over a high heat.
4. Add the pork and stir-fry for 5–6 minutes until browned and cooked through. Remove and keep warm.
5. Add the remaining oil, onion, pepper, courgette and green beans to the pan.
6. Stir-fry the vegetables for 5–6 minutes until cooked but still slightly crisp.
7. Add the garlic, ginger and paprika and cook for 30 seconds.
8. Return the pork to the pan.
9. Pour in the honey and lemon mixture and stir for 2–3 minutes until the sauce lightly thickens.
10. Serve immediately with the basmati rice.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Double-cooked pork ↗

View the original recipe on the source website