Pork Stir Fry with Basmati Rice

Adapted by StarChefs.com
Yield: 20 servings


Basmati Rice
2 cups basmati rice
2 cups chicken stock
Pork Stir Fry
3 pounds pork butt, thinly sliced
1 ounce sesame oil
8 cloves garlic, minced
1 piece ginger, minced
4 bell peppers, julienned
2 white onions, julienned
2 tablespoons sambal
3 ounces light soy sauce
2 tablespoons sesame seeds
2 bunches scallions, sliced


For the Basmati Rice:
Rinse the rice under cold water and reserve. Pour the chicken stock in a shallow pan and bring to a boil. Add the rice and cover. Place in a 350°F oven and cook for 35 minutes. Remove and let stand for 10 minutes before uncovering, then fluff with a fork.

For the Pork Stir Fry:
Heat the plancha or a large rondo to very hot. Toss the pork with sesame oil and sear. When the meat has a good sear on one side, add the garlic and ginger. Cook until you get the aroma of the toasted garlic, then add the bell peppers and white onion. Mix together and stir continuously until onions are translucent. Finally, add the soy sauce, sesame seeds, and scallions.

To Assemble and Serve:
Place the Pork Stir Fry over the Basmati Rice and serve.