Spicy Korean pork stir fry

• Pork stir-fry strips500 g
• Gochujang chilli paste50 g
• Brown onions200 g
• Carrots150 g
• White cabbage¼ cabbage
• Soy sauce30 ml
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Soya.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions.300 g basmati rice
2. In a bowl, mix the pork strips with the gochujang, the soy sauce and a tablespoon of sugar until well coated. Slice the onion, cut the carrot into thin half-moons and shred the cabbage.500 g pork stir-fry strips50 g gochujang chilli paste200 g brown onions150 g carrots¼ cabbage30 ml soy sauce
3. Heat a tablespoon of oil in a wok or large frying pan over a high heat. Stir-fry the pork for 4 minutes, until browned at the edges.
4. Add the onion, carrot and cabbage and fry for 4 minutes more, tossing, until the vegetables are tender but still have some bite and the pork is cooked through. Serve over the rice.

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