SunRice

Low GI Lemongrass Pork and Vegetable Stir Fry

I am using:

Prep time

10min

Cook time

30min

Try this delicious stir fry with the added benefits of our Low GI Rice

Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1⅓ cup SunRice Low Gi Rice (rinsed)

  • 2½ tbsp Vegetable Oil

  • 1 tbsp Lemongrass Paste

  • 400 g Pork Fillet (trimmed, thinly sliced)

  • 1 bunch Broccolini (halved crossways and lengthways)

  • 125 g Snow Peas (halved on the diagonal)

  • ⅓ cup Roasted Cashews (roasted)

  • 2 Carrots (peeled, shredded)

  • ½ cup Fresh Herbs (like Thai basil, coriander or mint leaves)

  • 2 tbsp Sweet Chilli Sauce

  • 2 tbsp Light Soy Sauce

  • 2 tbsp Oyster Sauce

  • 2 tsp Fish Sauce

Low GI

The fluffy, light grains of SunRice naturally Low GI white rice are classified as a low glycaemic index (GI) food and are digested more slowly by the body to provide sustained energy release.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Low GI Lemongrass Pork and Vegetable Stir Fry

Method

  • Place the rice and 2 cups (500ml) cold tap water in a medium (15-17cm base) saucepan. Bring to the boil, uncovered over high heat. Reduce heat to low, stir, cover and simmer on low heat for 15 minutes. Remove from the heat. Stand covered for 5 minutes.

  • Combine 1 tablespoon of the oil and lemongrass in a bowl. Add the pork and stir to combine. Combine all the sauce ingredients in a separate bowl, set aside.

  • While the rice is cooking, heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat the wok. Add half the pork. Stir-fry for 1 minutes until sealed. Remove to a bowl. Repeat with oil and remaining pork. Cover and keep warm.

  • Add the remaining oil to the wok with the broccolini and snow peas. Stir fry 1 minute until the vegetables are just tender. Return the pork to the wok, add the sauce and stir fry 1-2 minutes until heated through. Remove from the heat, stir in the cashews and carrot.

  • Fluff the rice with a fork. Spoon the rice and stir fry into bowls. Top with herbs. Serve.

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