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Sweet & sour pork with sugar snap peas
Sweet & sour pork with sugar snap peas
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
30-Minute Pork Stir-Fry - Quick and delicious!
Ingredients:
  • 200g (1 cup) white rice
  • 100g sugar snap peas, ends trimmed
  • 50g (1/3 cup) cornflour
  • 40g (1/4 cup) plain flour
  • 500g pork scotch fillet, thickly sliced across the grain
  • 80ml (1/3 cup) vegetable oil
  • 1 x 575g jar sweet & sour with plum stir-fry sauce (Kan Tong brand)
  • 6 green shallots, ends trimmed, diagonally cut into 5cm lengths
Instructions:
  • Prepare the rice in a saucepan of boiling water according to package instructions until tender. Toss in the peas during the final minute of cooking. Drain and place the rice back in the pan. Cover with foil to maintain warmth.
  • In a plastic bag, mix both flours together. Add pork, seal the bag, and shake to coat the pork evenly. Heat oil in a wok to 180°C (test with a bread cube turning golden in 15 seconds). Fry half of the pork for 3-4 minutes until golden and cooked. Drain on paper towel-lined plate. Repeat with remaining pork, making sure to reheat the oil before each batch.
  • Empty the wok of any excess liquid. Heat up the stir-fry sauce and shallots in the wok over medium-high heat. Add the pork and cook for 2-3 minutes, stirring occasionally, until it is heated through. Serve by spooning rice and peas into serving bowls, topping with the pork, and serving immediately.

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