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Chinese-style sweet and sour pork with vegetables and basmati rice

Name: Chinese-style sweet and sour pork with vegetables and basmati rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 250 g pork loin, cut into thin strips; 0.5 unit onion, cut into thin strips; 1 unit bell pepper, cut into 0.5 cm thin strips; 1 unit spring garlic, thin slices (separate white and green parts); 1 clove garlic, minced; 20 ml soy sauce; 20 ml Worcestershire sauce; 15 ml ketchup; 150 g basmati rice; 0.5 unit lime, juice squeezed; 1 teaspoon sugar; 320 ml water; 20 ml olive oil; salt; black pepper

An easy and quick Chinese-style sweet and sour pork dish with stir-fried vegetables and fluffy basmati rice. Perfect for a flavor-packed dinner in minutes.

Servings: 2
Prep: 5 min
Cook: 20 min

Ingredients

250 g pork loin, cut into thin strips
0.5 unit onion, cut into thin strips
1 unit bell pepper, cut into 0.5 cm thin strips
1 unit spring garlic, thin slices (separate white and green parts)
1 clove garlic, minced
20 ml soy sauce
20 ml Worcestershire sauce
15 ml ketchup
150 g basmati rice
0.5 unit lime, juice squeezed
1 teaspoon sugar
320 ml water
20 ml olive oil
salt
black pepper

Instructions

Rinse the basmati rice. Fill a saucepan with water (320 ml), add the rice and salt to taste, bring to a boil. When it boils, reduce to medium-low heat and cover. Let cook 11–13 min, stirring occasionally. Once cooked, fluff with a fork and keep covered.
Peel and chop the garlic. Peel the onion, halve and cut half into thin strips. Cut the bell pepper in half, remove seeds and cut into 0.5 cm strips. Separate the white and green parts of the spring garlic and slice thinly, reserving the green part for the end. Cut the loin into 1 cm thin strips and season with salt and pepper.
In a pan over medium heat, heat a drizzle of olive oil. When hot, add the loin and cook 2 min until browned. Remove and set aside.
In the same pan, add another drizzle of oil, the minced garlic and the white part of the spring garlic. Cook 1–2 min until golden, then add the onion and bell pepper and sauté 4–5 min over medium heat until softened.
In a bowl, mix the ketchup, soy sauce, Worcestershire sauce, juice of half a lime and sugar. Pour over the vegetables, add the reserved loin, mix well and cook 1 min.
Serve the basmati rice on plates and top with the pork in sweet and sour sauce and vegetables. Sprinkle the green part of the spring garlic to taste.

Nutrition (per serving)

Calories: 438 kcal
Protein: 31 g
Carbohydrates: 34 g
Fat: 23 g
Fiber: 2 g