Asian infused rice with delicious pork

This Asian influenced dish is absolutely delicious and is a bit of fun for an alternative meal.

500g pork mince
1 tbsp dark soy sauce

2 tbsp Chinese rice wine (found in Asian supermarkets), or dry sherry
1 tbsp vegetable oil
1 large carrot, peeled, grated
1 courgette, grated
198g tinned sweetcorn, drained
½ red pepper, deseeded, finely chopped
200g tofu, chopped
1 tsp fresh ginger, peeled and crushed
1 tsp crushed garlic
235ml chicken stock
1 tbsp regular soy sauce

Rice of choice for serving.

Fresh coriander, for garnish (optional)

Marinate the mince in the dark soy and 1 tablespoon of the rice wine or sherry for 1 hour in the fridge in a ceramic dish.

Heat the vegetable oil in a wok or large non-stick frying pan over high heat.

Cook mince until browned, breaking it up as you go.

Remove with a slotted spoon and set aside.

Reheat the pan on high heat, cook all of the vegetables, tofu, ginger and garlic for 1-2 minutes.

Ensure the heat stays high to avoid the vegetables going soggy.

Return the mince to the pan, along with the stock, regular soy sauce and the rest of the rice wine or sherry.

Simmer for 1-2 minutes.

Cook the rice according to the packet instructions.

Serve with rice and coriander if using.