pork with brown rice

Preparation time 15 minutes Cooking time 30 minutes 200 g long-grain brown rice 1 tablespoon sunflower oil 400g boneless lean pork, thinly sliced, large slices halved crossways garlic cloves, finely chopped 300 g vegetables for stir-frying, such as strips of pepper, bean sprouts, broccoli florets, sliced leeks and carrot sticks 350 ml pressed apple juice 2 teaspoons tomato puree 1 teaspoon Chinese five-spice powder Bring a saucepan of water to the boil, add the brown rice and simmer for 30 minutes,or untiljust tender.

Meanwhile, when the rice is nearly cooked, heat the oil in a nonstick wok or large frying pan over a mor high heat until the oil starts to shimmer. Add the pork and garlic and stir-fry for 3 minutes. Add the vegetables and stir-fry for 3 minutes.

Mix the apple juice with the tomato puree and Chinese five-spice powder in a small bowl, pour the mix-ture into the pan and cook for 1 minute.

Drain the rice, spoon it into warmed bowls and top with the pork stir-fry.

For brown rice with prawns, red onion peppers, follow the recipe for Pork with Brown Rice, replac-ing the pork with 250 g (8 oz) raw peeled king prawns and stir-frying with the garlic for 1 minute. Add 1 red and green pepper, each cored, deseeded and finely chopped, and thinly sliced red onion,then continue with the recipe as for Pork with Brown Rice.

qingquang

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