Name: Curried pork stir-fry with wild rice
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 cup (400g) basmati rice; 1/2 cup (90g) wild rice; 800 gram pork fillets, sliced thinly; 2 teaspoon vegetable oil; 2 cloves garlic, crushed; 1 centimetre piece (5g) fresh ginger, grated; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 2 teaspoon garam masala; 500 gram brussels sprouts, halved; 300 gram patty-pan squash, quartered; 1 (350g) medium leek, sliced thinly; 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) water; 200 gram low-fat yogurt; 1 tablespoon fresh mint, finely chopped; 1 tablespoon fresh coriander, finely chopped; 1/2 cup (140g) low-fat yogurt, extra

Ingredients

2 cup (400g) basmati rice

1/2 cup (90g) wild rice

800 gram pork fillets, sliced thinly

2 teaspoon vegetable oil

2 cloves garlic, crushed

1 centimetre piece (5g) fresh ginger, grated

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

2 teaspoon garam masala

500 gram brussels sprouts, halved

300 gram patty-pan squash, quartered

1 (350g) medium leek, sliced thinly

1/4 cup (60ml) lemon juice

1/4 cup (60ml) water

200 gram low-fat yogurt

1 tablespoon fresh mint, finely chopped

1 tablespoon fresh coriander, finely chopped

1/2 cup (140g) low-fat yogurt, extra

Method

1.Cook rices, in separate medium saucepans of boiling water, until each is just tender (wild rice will take longer to cook than basmati), drain. Combine rices in large bowl, cover to keep warm.

2.Meanwhile, heat wok, stir-fry pork, in batches, until browned all over.

3.Heat oil in wok, stir-fry garlic, ginger and spices until fragrant. Add sprouts, squash, leek, juice and the water, stir-fry until vegetables are just tender.

4.Return pork to wok with yogurt and herbs, stir-fry, tossing until combined

5.Serve pork stir-fry with rice, topped with extra yogurt

You can replace the two individual rices in this recipe with one of the commercial blends of basmati and wild rice available in some supermarkets. Cook a 500g package of the combined rices according to the manufacturer’s instructions on the packet.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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