Pork Stir Fry with Broccoli & Sweetheart Cabbage
over brown rice with carrot & sesame seeds
De spitskool en broccoli zijn alvast voor je gesneden. Dat scheelt jou weer tijd in de keuken!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
150 g
Sweetheart cabbage & broccoli
100 g
Pork tenderloin tips
10 milliliters
Soy sauce
(Contains Soy, Wheat)
75 g
Quick-cook brown rice
1 piece
Carrot
¼ bunch
Scallions
20 milliliters
Ketjap manis
(Contains Soy, Wheat)
¼ sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
1 piece
Garlic
½ sachet(s)
Peruvian-style spice mix
Not included in your delivery
¾ tablespoon
Sunflower oil
1 teaspoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Bring plenty of water to a boil in a pan with a lid for the rice. Press or finely chop the garlic. Chop the scallion into thin rings, keeping the green and white parts separate. Wash or peel the carrot. Cut into thin half circles.
Boil the rice with the lid on for 10 minutes. Drain and set aside without the lid if necessary. Heat 1/2 tbsp sunflower oil per person in a wok or frying pan with a lid. Fry the white part of the spring onion and the garlic for 2 - 3 minutes over medium-high heat. Add the carrot, Peruvian spices, sweetheart cabbage and broccoli and fry for 3 - 4 minutes. Add salt and pepper to taste. Put the lid on and fry for another 4 - 5 minutes.
Heat 1/4 tbsp sunflower oil in a frying pan over medium-high heat. Add the pork tenderloin pieces and 1 tsp flour per person and fry for 1 - 2 minutes while stirring. Add the ketjap, soy sauce and 1 tbsp water per person. Stir well and allow to reduce into a sauce for 2 - 3 minutes over medium-high heat. Add the rice and vegetables and stir everything together. Add salt and pepper to taste.
Serve the stir fry on plates and garnish with the green part of the scallion and the sesame seeds.