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.
CLOVER INGREDIENTS USED IN THIS RECIPE