Pork, basil & coconut stir-fry

Pork, basil & coconut stir-fry

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The ingredient of Pork, basil & coconut stir-fry

  1. 400g (2 cups) Calrose rice (Sunwhite brand)
  2. 2 tablespoons vegetable or canola oil
  3. 500g pork scotch fillet, cut into lcm-thick slices
  4. 1 medium white onion, peeled, cut into thin wedges
  5. 1 medium red capsicum, deseeded, cut into 5mm-thick strips
  6. 2 garlic cloves, finely chopped
  7. 1 x140ml can coconut milk (Ayam brand)
  8. 120g snow peas, trimmed
  9. 1/3 cup lively basil leaves

The instruction how to make Pork, basil & coconut stir-fry

  1. Cook the rice in a saucepan of salted boiling water, following packet directions, until tender.
  2. Meanwhile, heat a wok or large frying pan exceeding high heat until hot. build up the oil and heat until hot. Add half the pork and stir-fry for 2-3 minutes or until browned. Transfer pork to a plate and subsequently next repeat afterward the remaining pork. Return all the pork to the wok or pan and build up the onion, capsicum and garlic. Stir-fry for 3 minutes or until the onion is just tender.
  3. cut heat to low, move around in the coconut milk and snow peas and simmer, stirring occasionally, for 5 minutes. stir up in the basil leaves and cook for 1-2 minutes or until the basil wilts. Drain the rice and spoon into serving bowls. Top considering the stir-fry and service gruffly

Nutritions of Pork, basil & coconut stir-fry

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calories: https://schema.org
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