Combine the best of both worlds, sweet and spicy sugar snaps with rice is super delicious and ready in about half an hour. Recipe for four people.
Made by Véronique
Published at 2015-06-14, this recipe is for 4 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Chop up two cloves of garlic and slice the red onion into rings. Clean the mushrooms, then cut them into thin slices. Bake the mushrooms using a small saucepan on medium-high heat.
When moisture escapes from the mushrooms, add in a tablespoon of honey and soy sauce along with 75 ml chicken stock. Let boil until virtually all of the moisture has been evaporated. Put aside in a small bowl.
Fill the big pan with water and boil the rice according to package instructions. Meanwhile, add some sesame oil into the large skillet or wok. Add chopped garlic, chilli powder and ginger powder along with the red onion rings.
Sauté for a few minutes, then add the pork. We sliced the pork in long strips. bake until the pork is tender. Add sugar snaps with the remaining amount of chicken stock and one tablespoon of honey.
Turn down the heat slightly and let simmer for about 3 to 4 minutes. You can thicken the sauce using cornstarch. Serve with plain white rice and roasted sesame seeds.
Garnish with fresh parsley and a slice of lemon. Enjoy your meal!
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