Ginger & Sweet Chilli Pork with Sticky Mushroom Rice

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2 people
Meal course
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1 .
For the pork
1 thumbsize
Ginger - peeled and grated
1 whole
Lemon - Juice
3 tbsp
Sweet chilli sauce
3 tbsp
Light soy sauce
1 tbsp
Tomato ketchup
2 medium
Pork steaks
1 medium
White onion - peeled and finely chopped
1 whole
Red pepper - deseeded and finely sliced
1 large
2 .
For the rice
2 Portions
Brown rice - cooked to pack instructions
1 whole
Chicken stock cube
150 grams
Chestnut mushrooms - sliced
2 whole
Shallot - peeled and finely chopped
1 whole
Garlic clove - peeled and finely chopped
1 medium
Egg - Beaten
1 Splash
Sesame oil
Ginger & Sweet Chilli Pork with Sticky Mushroom Rice

If you fancy making your own sweet chilli sauce for this recipe then I have a really easy recipe for you here…

  1. Put the rice on to cook in the chicken stock
  2. To make the pork dish fry the onions in the sesame oil for 5 minutes. Add the peppers and the pork and fry until the pork turns golden. Add all the other ingredients, (except the spinach) and simmer.
  3. In the meantime, fry the shallots for the mushroom rice in a pan with a splash of sesame oil until they start to turn brown. Add the mushrooms and garlic for 5 minutes
  4. Check the rice is cooked and add it to the frying pan, coat in the mushroom mix and crack in the egg. Stir the mixture until it all becomes a bit sticky.
  5. Just before you dish up your rice add the spinach to the pork and stir through, season to taste and it is ready to serve. I topped mine with a few cucumber strips to add a welcome fresh crunch to the dish.

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