Ingredients
- Pork strips 300g
- Carrots sliced into moons x2
- 2cm piece of ginger finely sliced
- 4 cloves of garlic crushed
- 2 cups of shredded cabbage…red and white
- 1 long red chilli sliced thinly
- 1.5 cups of Jasmine rice
- 2 tablespoons of Lee Kum Kee oyster sauce
- 2 tablespoons of soy sauce
- Picked onions and roasted peanuts to serve
- Dried Asian spice mix…paprika, coriander, cumin
Method
- Cook rice in rice cooker
- Add the dry spices to the pork with a splash of olive oil
- Heat a wok and fry the pork in batches until browned. Add garlic and ginger and fry until fragrant. Remove and keep warm on a plate
- Add the carrots and cabbage to the wok along with the oyster sauce and soy sauce. Cook for 5 minutes.
- Serve the rice topped with the vegetables and the pork arranged on top.
- Garnish with sliced chilli, roasted peanuts and pickled ginger
Product used in recipe
- Lee Kum Kee - Panda Brand Oyster Sauce
