Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 200g (1 cup) basmati rice

  3. 400g pork fillet, thinly sliced

  4. 2 garlic cloves, crushed

  5. 60ml (1/4 cup) Woolworths Select Caribbean Marinade

  6. 1 tbs olive oil

  7. 3 shallots, ends trimmed, cut into 3cm pieces

  8. 1 bunch asparagus, woody ends trimmed, cut into thirds

  9. 1 red capsicum, halved, deseeded, thinly sliced

  10. 1 1/2 tbs finely grated fresh ginger

  11. 1 x 225g can pineapple pieces in natural juice

  12. 80g (1/2 cup) frozen peas

  13. 1/2 cup fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Cook the rice following packet directions or until tender.

  2. Meanwhile, combine the pork, garlic and 1 tablespoon of the marinade in a glass or ceramic bowl.

  3. Heat 2 teaspoons of oil in a wok or large frying pan over high heat. Add half the pork and cook for 1 minute each side or until golden. Transfer to a heatproof bowl. Repeat with the remaining pork, reheating the wok between batches.

  4. Wipe the wok or pan clean with paper towel. Heat remaining oil in the wok over high heat. Add the shallot, asparagus and capsicum and stir-fry for 3 minutes or until the vegetables are just tender.

  5. Add the pork, ginger, pineapple and juice, peas and remaining marinade to the wok, and stir-fry for 2 minutes or until heated through.

  6. Divide the rice and pork mixture among serving dishes. Sprinkle with the basil to serve.


Send feedback