Stir fried pork mince with zucchini, mint and steamed rice

6 minutes prep.

12 minutes cooking

Serves 4

Ingredients

  • 360 g Long grain rice
  • 720 ml Water
  • 400g Pork Mince
  • 200g Green zucchini
  • 40 ml Vegetable oil
  • 10g Minced garlic
  • 1 Red chili
  • 1 onion
  • 40 ml Malt vinegar
  • 20 ml Soy sauce
  • 10g Caster sugar
  • 1/3 bunch mint

Method

  1. Wash the rice in cold water until all of the starch has washed away. Drain and place in a saucepan and cover with the 720ml of water.
  2. Bring to the boil and then cover with a tight fitting lid, turn the heat down to its lowest setting and cook for 12 minutes. Remove the lid and allow steaming for 3 to 4 minutes, fluffing up the rice with a fork.
  3. Prepare the vegetables. Peel and slice the onion, finely slice the chili leaving the seed in. Cut the zucchini in half-length ways and then slice into half-moons about 1 cm thick. Pick the mint and roughly chop.
  4. Heat the oil in a fry pan or wok over a high heat, add the sliced onion, garlic and chili and fry together for 1 minute. Add the pork mince in small clump; allow the mice to brown before turning over.
  5. Cook for a couple of minute then add the sliced zucchini and toss together. Add the vinegar, soy and sugar to the pan and mix; finally add the mint to the pan.
  6. Divide the rice between 4 bowls and spoon over the pork and serve.
RECIPES

Stir fried pork mince with zucchini, mint and steamed rice

6 minutes prep.

12 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 360 g Long grain rice
  • 720 ml Water
  • 400g Pork Mince
  • 200g Green zucchini
  • 40 ml Vegetable oil
  • 10g Minced garlic
  • 1 Red chili
  • 1 onion
  • 40 ml Malt vinegar
  • 20 ml Soy sauce
  • 10g Caster sugar
  • 1/3 bunch mint

Method

  1. Wash the rice in cold water until all of the starch has washed away. Drain and place in a saucepan and cover with the 720ml of water.
  2. Bring to the boil and then cover with a tight fitting lid, turn the heat down to its lowest setting and cook for 12 minutes. Remove the lid and allow steaming for 3 to 4 minutes, fluffing up the rice with a fork.
  3. Prepare the vegetables. Peel and slice the onion, finely slice the chili leaving the seed in. Cut the zucchini in half-length ways and then slice into half-moons about 1 cm thick. Pick the mint and roughly chop.
  4. Heat the oil in a fry pan or wok over a high heat, add the sliced onion, garlic and chili and fry together for 1 minute. Add the pork mince in small clump; allow the mice to brown before turning over.
  5. Cook for a couple of minute then add the sliced zucchini and toss together. Add the vinegar, soy and sugar to the pan and mix; finally add the mint to the pan.
  6. Divide the rice between 4 bowls and spoon over the pork and serve.
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