Dinner 

Five-Spice Pork Stir Fry

Prep: 10 mins • Cook: 30 mins • Serves: 4

Ingredients

• 2 cups brown rice (14.1 oz)
• 3 1/2 cups water (1.8 lb)
• 1 large pork tenderloin, sliced (1.1 lb)
• Sea salt, to taste
• Ground black pepper, to taste
• 1 tbsp brown sugar (0.5 oz)
• 1/2 tbsp Chinese five-spice powder
• 1/4 cup hoisin sauce (4.3 fl oz)
• 1/2 tbsp rice vinegar
• 1/2 tbsp salt-reduced soy sauce
• 1/2 tbsp sesame oil
• 3 tbsp canola oil (2.1 oz)
• 1 head of broccoli, cut into florets (1.1 lb)
• 1 small brown onion, sliced (3.5 oz)
• 1 medium carrot, sliced diagonally (4.6 oz)
• 1 medium red capsicum, sliced (8.6 oz)
• 3 garlic cloves, minced (0.5 oz)
• 1 tbsp fresh ginger, grated

Method

1. Place the rice and water in a saucepan and bring it to a boil over high heat, stirring occasionally. Once boiling, cover and reduce the heat to medium-low. Cook for 20-25 minutes or until the
   liquid is absorbed and the rice is tender. Remove from the heat and let it stand for 5 minutes. Set aside and fluff with a fork before serving.
2. Meanwhile, season the sliced pork medallions with salt and pepper, to taste.
3. Prepare the sauce by combining the brown sugar, five-spice powder, hoisin sauce, soy sauce, rice vinegar, and sesame oil in a small bowl. Whisk to combine then set aside.
4. In a wok or large nonstick pan, heat half
   of the cooking oil over medium-high heat. Once the oil is hot, add the pork medallions and sear for 2-3 minutes on each side or until cooked through and browned. Remove from the pan and set aside.
5. Add the remaining oil to the wok or pan and bring to high heat. Add the broccoli and onions and cook for 3-4 minutes, stirring frequently. Add the carrots and cook for 2 more minutes. Finally add the bell pepper, garlic, and ginger and cook for an additional 2 minutes, stirring frequently.
6. Reduce heat to medium and return
   the pork to the wok or skillet. Add the prepared sauce and toss to combine. Cook 1-2 minutes or until heated through.
7. To serve, place the cooked rice in a bowl
   or on a plate and top with the stir fry. Garnish with additional five-spice powder (optional).

Storage & Reheating

1. To store, portion the remaining rice
   into airtight containers. Top with the remaining stir fry. Refrigerate for up to 5
   days.
2. To reheat, microwave in 45-60 second increments until heated through. Pause to stir and combine ingredients to ensure even reheating.

Nutritional Information

Per serve

Nutritionist
Certified Dietician and Nutritionist with a Masters of Science in Dietetics and Nutrition.
This recipe and the nutritional value provided are for general information purposes only and should not be taken as health or nutritional advice. Whilst our recipes are created by certified nutritionists, we recommend that you consult with a qualified health professional in relation to your individual requirements.