Ingredients Jump to Instructions ↓

  1. 200g Easy cook long grain rice, dry

  2. 2 tbsp vegetable oil

  3. 400g pork fillet, cut into thin strips

  4. 350g mixed vegetable tray (French beans, baby sweetcorn, babby carrots, suger snap peas)

  5. 2 Blue Dragon Oyster & Spring Onion Stir-Fry Sauce

Instructions Jump to Ingredients ↑

  1. Cook rice according to pack instructions. When cooked, drain and set aside.

  2. Finely slice the pork fillet against the grain into thin strips. In a wok, heat 1 tbsp oil until hot. Add the pork strips and fry for 30 seconds until just browning. Remove, place on absorbent kitchen paper and set aside.

  3. Finely chop the vegetables - peel and cut the carrots into lengths, cut the French beans in half, cut the sugar snap peas on the angle and slice the sweetcorn into rounds.

  4. In the wok heat a tbsp of oil. When hot, add the sweetcorn and carrot. Stir fry for 2 minutes. Then add the French beans, sugar snap peas,Blue Dragon Soy Sauce and the Blue Dragon Oyster and Spring Onion sauce. Re-add the pork to the wok, mix and heat through (around 1-2 minutes).

  5. Finally add the rice, stir to combine and serve.


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