Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Pork Teriyaki Stir-fry with Jasmine Rice https://www.metro.ca/userfiles/image/recipes/saute-porc-japonaise-riz-vapeur-jasmin-5656.jpg PT10M PT10M PT20M
Cook the jasmine rice according to package instructions for four servings. Cut pork chops into strips and dredge with cornstarch, shaking off excess. Heat half the oil in a hot wok over medium high heat. Add pork strips and brown on all sides. Remove and set aside. Pour remaining oil into the wok and stir-fry onion and pepper over medium-high heat for 3 - 4 minutes. Add reserved pork and sauce. Bring sauce to a boil and serve immediately with hot rice.
4
1 lb boneless pork chops 1/4 cup (60 mL) cornstarch 3 Tbsp. (45 mL) canola oil 1 medium onion, sliced thin 1 red pepper, julienned 1/2 cup (125 mL) teriyaki-style stir-fry sauce jasmine rice as required
Pork Teriyaki Stir-fry with Jasmine Rice

Pork Teriyaki Stir-fry with Jasmine Rice

Rate this recipe
7 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    boneless pork chops
  • 1/4 cup
    (60 mL)
    cornstarch
  • 3 Tbsp.
    (45 mL)
    canola oil
    You might like:

    Flyer Deal  (1)
    MAZOLA CANOLA, CORN OR VEGETABLE OIL

    MAZOLA CANOLA, CORN OR VEGETABLE OIL

    $4.99 ea.

    1,42 L SELECTED VARIETIES

  • 1
    medium onion, sliced thin
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.79 ea.

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 1
    red pepper, julienned
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO OR MEXICO

  • 1/2 cup
    (125 mL)
    teriyaki-style stir-fry sauce
    You might like:

    Flyer Deal  (1)
    KIKKOMAN SOY OR TERIYAKI SAUCE

    KIKKOMAN SOY OR TERIYAKI SAUCE

    $4.49 ea.

    591 ml SELECTED VARIETIES


  • jasmine rice as required
    You might like:

    Flyer Deal  (1)
    5 BONUS Reward Miles when you buy 1
    SELECTION RICE

    SELECTION RICE

    $3.49 ea.

    700 - 900 g SELECTED VARIETIES

    5 AIR MILES® Bonus Miles

Imprimer ma sélection

Preparation

Cook the jasmine rice according to package instructions for four servings.

Cut pork chops into strips and dredge with cornstarch, shaking off excess.

Heat half the oil in a hot wok over medium high heat.

Add pork strips and brown on all sides. Remove and set aside.

Pour remaining oil into the wok and stir-fry onion and pepper over medium-high heat for 3 - 4 minutes.

Add reserved pork and sauce.

Bring sauce to a boil and serve immediately with hot rice.

Source : Académie Culinaire

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.