Korean Pork Stir-Fry With Vegetables
What You Will Need
Ingredients
- 1½ C jasmine rice
- 2 tbsp vegetable oil
- 600 g pork shoulder thinly sliced
- 1 onion thinly sliced
- 1 carrot cut into matchsticks
- 1 red capsicum thinly sliced
- 250 g green beans trimmed
- 100 g Lee Kum Kee Ready Sauce for Korean Pork Stir-Fry Sauce
- 2 spring onions Sliced
Made with
Lee Kum Kee products
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How to make it
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Heat a film of vegetable oil in a large frying pan or wok over high heat. Add the sliced pork and stir-fry for 4–5 minutes until browned and just cooked through. Season with a pinch of salt and pepper. Transfer to a plate and set aside.
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Add another film of oil to the pan. Stir-fry the onion, carrot, capsicum and beans for 3–4 minutes until just tender but still crisp. Return the pork to the pan, then pour in the Korean stir-fry sauce. Stir well to coat and cook for a further 2–3 minutes until everything is heated through.
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Serve with rice and scatter over the spring onions.