Vietnamese Sticky Pork & Rice Bowls
Vietnamese Sticky Pork & Rice Bowls
Affordable, easy, fast and deliciously yummy!
Ingredients
- 1 bunch broccolini
- 1 head broccoli small
- 1 handful snow peas
- 1 tablespoon peanut oil or canola oil
- 1 shallot or 1/2 brown onion, finely sliced
- 2 cloves garlic finely chopped
- 3 cm ginger piece finely chopped
- 300 g pork mince or beef or chicken mince
- 2 kaffir lime leaves very finely sliced (don’t use the vein down the middle)
- 2 1/2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1/4 cup peanuts roasted, roughly chopped
- 3 spring onions finely sliced (keep some for garnish)
To Serve
- cooked rice
- fresh lime optional
- coriander leaves optional
Instructions
- Cook the broccolini, broccoli and snow peas in a steamer or microwave for 1–2 minutes, until vibrant green and just cooked (they should still be crunchy). Remove and set aside.
- Place a large frying pan or wok over medium–high heat, add the oil and let it heat. Add the shallot and cook, stirring, for 2–3 minutes. Then add the garlic and ginger and cook, stirring, for 1–2 minutes. Add the mince to the pan and use a wooden spoon to break it all up.
- Stir through the kaffir lime leaves, brown sugar and fish sauce. Keep the heat high and leave the mince without stirring for 2–3 minutes, so that it caramelises with the sugar. It should darken and look more saucy. Add the peanuts and spring onion and stir to combine.
- To serve up: Place the rice in bowls and add the steamed greens. Spoon over some of the sticky pork mince. Top with fresh lime juice, spring onion and coriander leaves.
Notes
Kaffir lime leaves freeze really well. Once you’ve used what you need, place them in a ziplock bag in the freezer and pull a few out next time you need them – no waste!
Nutrition
Calories: 679kcalCarbohydrates: 29gProtein: 35gFat: 48gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gCholesterol: 108mgSodium: 1535mgPotassium: 748mgFiber: 4gSugar: 19gVitamin A: 1693IUVitamin C: 85mgCalcium: 144mgIron: 3mg
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