Nutrition balance score
Great
Glycemic Index
63
Moderate
Glycemic Load
50
High
Nutrition per serving
Calories577.1 kcal (29%)
Total Fat7.5 g (11%)
Carbs79.6 g (31%)
Sugars12.3 g (14%)
Protein48.5 g (97%)
Sodium302.8 mg (15%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Extras
Instructions
Step 1
Let's Cook! Get 300ml (500ml) water boiling in a lidded saucepan.
. Cook the rice
Step 2
Mix the Beef & Ginger Stock into the boiling water then add the rice. Cover and simmer on a low heat for 10-12 mins, then remove from heat and keep aside.
. Fry the pork
Step 3
Heat a little oil in a frying pan, then fry the pork for 2 mins, or until golden. Remove and set aside.
Step 4
Add the pak choi/mangetout to the pan (if having) and fry for 2 mins, then remove and put with the pork.
Make the sauce
Step 5
Add a little more oil and fry the shallots for 2 mins.
Step 6
Sprinkle in the sugar and leave it for 2 mins to gently melt and start to bubble.
Step 7
Add the Thit Kho Paste with 50ml (100ml) of water to the pan. Turn the heat up to medium and stir for 2 mins to help the sauce thicken.
Finishing touches
Step 8
Return the pork and (optional) veg to the pan and cook for 2 mins to create a glazed look on the pork.
Step 9
Stir the Chilli Garlic Sauce and spring onions into the pan.
Notes
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Delicious
Easy
Under 30 minutes
