Ingredients
2 cups rice
olive or canola oil spray
1 onion
cut into wedges
1 small red capsicum
deseeded and sliced
1 small green capsicum
deseeded and sliced
1 carrot
peeled and cut into thin strips
1 minced garlic
500g pork fillets
sliced
¼ cup black bean sauce
1 tbsp Sweet Chilli Sauce
Equipment
- 1 non-stick frypan
- 1 bowl
Instructions
- Cook rice according to packet instructions.
- Spray a non-stick frypan with oil and cook onion, capsicums and carrot over medium heat for 2 minutes or until onion softens slightly.
- Transfer to a bowl.
- Add garlic and pork to pan and cook for 2 minutes or until browned.
- Return vegetables to pan, add sauces and cook for a further 2-3 minutes or until heated through.
- Serve with rice.
