Ingredients
- 1 pork fillet
- 1 bunch of Buk Choy
- 1 can of baby corn
- 3 tablespoons of bicarb soda
- 1 shallot
- 3 carrots
- 4 celery sticks
- 1 whole capsicum
- 2.5 cups of rice
- 2 tablespoons of crushed garlic
- 90g of corn flour
- 2 bottle of Lee Kum Kee teriyaki stir fry sauce
- 2 tablespoons of olive oil
Method
- 1. Thinly slice the pork filets and mix with the bi carb soda in a bowl and leave for 30 mins
- 2. Wash the bi carb soda off of the pork and then place Meat on a wire rack to dry
- 3. Finley chop the shallots, carrot, celery. Then loosely chop the capsicum, buk choy, and baby corn
- 4. Coat the pork in cornflour while heating oil in a wok. Cook the pork until brown before removing to a bowl.
- 5. Cover the browned pork in the teriyaki sauce.
- 6. Add the shallots, half the garlic, celery and carrot to the wok stirring frequently for 4 minutes while boiling the rice in a separate pot
- 7. Add the capsicum and baby corn to the wok. Stirring for another 4 minutes
- 8. Add the pork and sauce back into the wok and stir until pork is cooked adding the buk choy at the end so that is does not get too cooked. Approximately 1 minute.
- 9. once rice is cooked strain and add remaining half of garlic.
Product used in recipe
- LEE KUM KEE - LKK TERIYAKI MARINADE 250G
- LEE KUM KEE - LKK TERIYAKI MARINADE 250G
