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Ingredients
Makes 4 servings
- 2-tablespoons Sunflower Oil
- 4 Boneless Pork Steaks
- 2 cloves of Garlic
- 50g Root Ginger
- 1-teaspoon Soft Brown Sugar
- 3-tablespoons Sweet Chilli Sauce
- 3-tablespoons Soy Sauce
- 4-tablespoons Oyster Sauce
- 200g Sugar Snap Peas
- 250g Stir Fry Vegetables
- 1 Chopped Red Chilli (Optional)
- 250g Cooked Rice
Preparation
Preheat oven to 180°c
Heat half the oil in a deep frying pan and brown the steaks for 3 minutes each side
Add the garlic and ginger for the last minute
Mix the sugar with half the chilli, soy, oyster and 3-tablespoons of hot water
Transfer the meat, garlic and ginger to a small roasting tin and coat the meat in the sauce mix.
Cover with foil and bake for 15 minutes.
Stir fry the sugar snap peas in the remaining oil for 3 minutes. Add the remaining vegetables and cook for a further three minutes. Add the cooked rice and cook for a further 4 minutes
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