Ingredients
- 2 dl jasmine rice
- 500 g pork belly
- 1 tbsp cornstarch
- 1 tbsp neutral oil
- 250 g broccoli, in smaller pieces
- 0.5 leeks, thinly sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon salt
- 0.5 tsp black pepper
- 1 tbsp Chinese soy
- 2 teaspoons powdered sugar
- 1 dl water
- 100 g cashew nuts
How to prepare
- Cook the rice according to the instructions on the package.
- Cut the meat into thin strips and turn with the cornstarch.
- Heat oil in a wok or large frying pan and fry broccoli, leeks, cashews and garlic on high heat.
- Fry quickly so the vegetables retain their crispiness and set aside.
- Brown the meat a little at a time, salt and pepper.
- Add the vegetables, pour in soy, sugar and water and let simmer for a minute. Serve with the rice.