Home Mẹo Vặt Trong Nấu Ăn Spiced pork with heaps of stir-fried greens

Spiced pork with heaps of stir-fried greens

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Ingredients

  • 100g jasmine or basmati rice
  • 1 tbsp stir-fry oil (look out for Blue Dragon or Sharwood’s), or vegetable oil
  • 250g pork escalopes, sliced into thin strips
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 bunch spring onions, trimmed and sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 175g broccoli, broken into small, bite-sized florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 3 celery sticks, sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 heads of pak choi or bok choi, broken into separate leaves
    Pak choi

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including…

  • 2 tbsp chopped fresh coriander
  • 1 lime, finely grated zest and juice
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • a few thin slices of red chilli (optional)
  • sweet chilli sauce, to serve (optional)

Method

  1. Cook the rice in plenty of lightly salted boiling water – it will take about 12 minutes.

  2. Meanwhile, heat the oil in a wok or large frying pan. Add the pork and stir-fry briskly for 3-4 minutes. Tip in the spring onions, broccoli and celery and stir-fry over a high heat for 4 more minutes, then add the pak or bok choi for a minute or so until the leaves have wilted. Toss in the coriander and lime zest, squeeze in a little lime juice and add the chilli slices if you are using them. Season with salt and pepper. Heap on to warmed plates and serve with the drained rice – and sweet chilli sauce, if you like.

Recipe from Good Food magazine, January 2003