Quick and delicious - perfect for weekday dinners. As seen on Expresso Morning Show or Afternoon Express, SABC3.
4 - 6
250 ml (200 g) jasmine rice
80 ml Clover Springbok butter – unsalted, melted
1 butternut, peeled and cut into cubes
500 g pork fillet, cut into strips
1 small onion, thinly sliced
2 cloves garlic, crushed
10 ml grated ginger
1 bunch baby spinach
40 ml dark brown sugar
50 ml lime juice
15 ml sweet chilli sauce
10 g fresh mint leaves
salt and freshly ground black pepper to taste
Cook rice according to instructions on packet.
Meanwhile, heat a wok or heavy-based frying pan and add butter.
Stir-fry butternut for 2 – 3 minutes.
Add pork fillet, onion, garlic and ginger and stir-fry until golden brown.
Add spinach and fry for a further 2 minutes or until spinach has wilted.
Do not overcook.
Add sugar, lime juice, chilli sauce and mint leaves.
Season to taste and serve immediately with jasmine rice.