Recipes
Midweek meal
Sticky chilli and black bean pork with egg-fried rice

Sticky chilli and black bean pork with egg-fried rice

Name: Sticky chilli and black bean pork with egg-fried rice
Yield: Serves 2
Cuisine: Chinese recipes
Ingredients: Sesame oil and vegetable oil for frying; 4 spring onions, chopped; 1 large free-range egg; 1 tbsp soy sauce; 250g pack Tilda Steamed Rice; 2 x pork loin steaks, fat removed, cut into thin strips; 240g pack Sainsbury’s Taste the Difference Tenderstem Broccoli with Garlic and Chilli Stir Fry – pak choi, broccoli, fine beans, red onion, coriander, garlic and chilli (or similar); 120g black bean stir-fry sauce

Easy
May 2011

Easy
May 2011

Serves 2
Ready in 20 min

Comfort food gets classy. Quick and easy with a hit of heat, make it your go-to on dreary days.

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Ingredients

Sesame oil and vegetable oil for frying
4 spring onions, chopped
1 large free-range egg
1 tbsp soy sauce
250g pack Tilda Steamed Rice
2 x pork loin steaks, fat removed, cut into thin strips
240g pack Sainsbury’s Taste the Difference Tenderstem Broccoli with Garlic and Chilli Stir Fry – pak choi, broccoli, fine beans, red onion, coriander, garlic and chilli (or similar)
120g black bean stir-fry sauce

Method

First make the egg-fried rice. Heat a dash each of sesame oil and vegetable oil in a large wok, then add the spring onions and fry for 2-3 minutes. Add the egg and stir until scrambled, then pour in the soy sauce.
Meanwhile, cook the rice for 2 minutes in the microwave, then add to the wok and stir to combine. Tip into a bowl, set aside and keep warm.
Add a little more sesame oil and vegetable oil to the wok, season the pork strips, then fry them over a high heat for 3-4 minutes until just golden all over.
Add the stir-fry mix and a splash of water, then fry for 2-3 minutes.
Stir in the black bean sauce and warm through for 1 minute.
To serve, divide the egg-fried rice between 2 plates and top with the stir-fry.