RECIPE

Sweet and Sour Peach and Pork Stir Fry with Jasmine Rice

Name: Sweet and Sour Peach and Pork Stir Fry with Jasmine Rice
Total time: 30 min
Yield: 4
Ingredients: 1 cup (250 mL) BEN’S ORIGINAL™ Jasmine Rice; 1 Tbsp (15 mL) Canola oil; 12 oz (340 g) Pork tenderloin, cubed; 3 cups (750 mL) Sugar snap peas; 1 Peach, pitted and chopped; 1 Red pepper, chopped; 1/4 cup (60 mL) Chicken broth, low sodium; 1 Tbsp (15 mL) Soy sauce, low sodium; 2 Tbsp (30 mL) Rice wine vinegar; 1 Tbsp (15 mL) Minced fresh gingerroot; 1 Tbsp (15 mL) Apricot jam; 1 tsp (5 mL) Sesame oil; 1 tsp (5 mL) Cornstarch; 1 pinch Salt

Bens Original Sweet and Sour Peach-Pork Stir Fry_Jasmine Rice_Blue

TIME

30 min

INGREDIENTS

13 items

MAKES

4 servings

Sweet, sour and peachy. What more could you ask for in a stir fry? Combine sauteed pork, a few fresh veggies and BEN’S ORIGINAL™ Jasmine rice for the ultimate taste sensation – ready in minutes.

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INGREDIENTS

1 cup (250 mL) BEN’S ORIGINAL™ Jasmine Rice
1 Tbsp (15 mL) Canola oil
12 oz (340 g) Pork tenderloin, cubed
3 cups (750 mL) Sugar snap peas
1 Peach, pitted and chopped
1 Red pepper, chopped
1/4 cup (60 mL) Chicken broth, low sodium
1 Tbsp (15 mL) Soy sauce, low sodium
2 Tbsp (30 mL) Rice wine vinegar
1 Tbsp (15 mL) Minced fresh gingerroot
1 Tbsp (15 mL) Apricot jam
1 tsp (5 mL) Sesame oil
1 tsp (5 mL) Cornstarch
1 pinch Salt

1
Prepare rice according to package directions without butter.
2
In wok or large skillet, heat oil over high heat; stir-fry pork for 2 or 3 minutes or until browned. Add peas, peach and red pepper; stir-fry for 1 minute.
3
Whisk together broth, soy sauce, rice wine vinegar, ginger, apricot jam, sesame oil and cornstarch; stir into pan. Bring to boil; cook for 1 minute or until pork is cooked through and vegetables are tender-crisp.
4
To serve, spoon stir-fry over rice.