Five Spice Pork Stir-fry with Pineapple + Brown Rice
Author: Wick Nixon
- 1 ½ c brown rice, rinsed
- 3 c water
- 2 T olive oil (used in two stages)
- 1 clove garlic, squashed and sliced (or crushed)
- 2 t ground five spice (or use cinnamon + ginger)
- 450gm pork steak fillets, cut into thin strips
- 1 small head of broccoli, cut into bite-size florets
- 1 medium carrot, peeled and sliced into thin batons
- freshly ground salt and black pepper
- 1 t honey
- 1 large red capsicum (or 2 half capsicums different colours), finely sliced
- ½ c fresh pineapple, finely sliced (or use canned pieces in juice but not syrup, drained)
- drizzle of soy sauce
- 2 stems of spring onion, finely sliced diagonally,
- cashew nuts or sesame seeds
- fresh herbs such as coriander
- Place the rinsed brown rice into a pot with water and a pinch of salt. Cover and bring to the boil, turn down to low and simmer for 20-25 minutes until most of the liquid has been absorbed. Set aside with the lid on.
- While the rice is cooking, heat 1 T olive oil in a large fry pan or wok over medium heat and add the garlic and five spice, stir-fry for a few minutes. Add the pork, stir to coat in spice and stir-fry for about 1 minute. Set aside.
- Increase the heat of pan or wok to medium high and add an additional 1 T of oil.
- Add broccoli and carrot to the pan and season with salt, pepper and honey. Stir-fry for about 2 minutes.
- Add capsicum to the pan and stir-fry vegetables for another 1 minute.
- Add pork and cooking juices back into the pan with pineapple, stir-fry for another 1 minute and warm through.
- Serve a portion of rice on each plate, drizzled with soy sauce if you wish, top with stir-fry pork and vegetables. Add spring onion, fresh herbs and cashews or sesame seeds if you like.