Pork and Pak Choi Rice
with chilli and coriander
Pak choi is a popular ingredient in Chinese cuisine, but did you know it's actually a type of cabbage? It can be prepared in many ways, but is at its best when slightly softened with a bit of bite left, which is precisely how it is in this recipe.
Tags:
Family Friendly
•Optional Spice
•Quick
•Calorie Smart
Allergens:
Soya
•Wheat
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
150 grams
Rice
2 unit(s)
Garlic
2 unit(s)
Scallion
250 grams
Irish Pork Mince
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Onion
½ unit(s)
Chilli
1 unit(s)
Pak Choi
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
5 grams
Coriander
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2425 kJ
Energy (kcal)580 kcal
Fat16 g
of which saturates5.6 g
Carbohydrate75.9 g
of which sugars13.3 g
Dietary Fiber0 g
Protein33.1 g
Cholesterol0 mg
Salt3.02 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli lengthways. Deseed and finely chop half (double for 4p).
- Trim the scallion and thinly slice. Trim the pak choi, then thinly slice widthways.
- Roughly chop the coriander (stalks and all).
3
- Place a large pan over high heat (without oil).
- Once hot, fry the pork mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
- Use a spoon to break up the mince as it cooks.
4
- Once the pork is browned, add the pak choi, onion, garlic, scallion and chopped chilli (use less if you don't like spice) to the pan.
- Drizzle in a little oil if necessary.
- Cook until the veg is softened, 4-5 mins.
5
- Pour in the ketjap manis and soy sauce and stir everything together.
- Season to taste with salt and pepper.
- Remove the pan from the heat.
- Stir in half the coriander.
TIP: Add a splash of water if the mince is too dry.
6
- Fluff up the rice with a fork and share between bowls.
- Top with the pork stir-fry and remaining coriander.
