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Colourful Stir-Fry with Yellow Rice

 

4 Servings

  • 250 – 300 ml cooked, yellow rice (cooked with turmeric or saffron)
  • 25 ml olive oil
  • approx. 450 g stir-fry pork strips (with no visible fat) 
  • 80 ml hoisin sauce
  • 4 spring onions and 2 cloves garlic, finely chopped
  • 1 sweet red or green pepper, deseeded and cut into thin strips
  • 2 medium carrots, cut into thin strips
  • 125 ml fresh, or one small tin beansprouts (drained)
  • 15 – 30 ml soy sauce (or to taste)

Drain the yellow rice well to get rid of excess moisture.

Marinate the pork strips for a few hours in the hoisin sauce. Drain.

Heat the olive oil and stir-fry the pork strips, onion and garlic until golden brown, but not overcooked. Add the peppers, carrots and bean sprouts and stir-fry until the veggies are just cooked. Season with soy sauce and stir in the yellow rice.

Serve warm.