Caramelized Pork and Jumbo Shrimp Stir-Fry
with Cashew Rice
Succulent ground pork and juicy shrimp are best friends forever in this Vietnamese-Inspired stir-fry packed full of sweet, spicy and umami flavours.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
285 g
Jumbo Shrimp
(Contains Shrimp)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
113 g
Sugar Snap Peas
56 g
Cashews, chopped
(Contains Tree nuts, Cashews May contain Soy, Mustard, Egg, Wheat, Tree nuts, Peanuts, Milk, Sesame, Sulphites)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
1 tbsp
Thai Seasoning
(Contains Milk, Sesame, Sulphites May contain Tree nuts, Sulphites, Soy, Triticale, Peanuts, Wheat, Mustard, Milk, Sesame)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 unit(s)
Chicken Broth Concentrate
Nutrition Values
Utensils
Instructions
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, trim snap peas.
- Core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 4 to 5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer cashews to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, snap peas and peppers. Cook for 3-4 min, stirring often, until tender-crisp.
- Remove from heat.
- Transfer veggies to a plate.
- Drain and rinse shrimp, then pat dry with paper towels.
- Remove and discard shrimp tails. Toss shrimp with 1/2 tbsp (1 tbsp) oil on a foil-lined baking sheet. Season with salt, pepper and half the Thai seasoning.
- Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- Reheat the same pan (from step 3) over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Add broth concentrate, ginger-garlic puree, brown sugar, soy sauce, half the sweet chili sauce, remaining Thai seasoning and 2 tbsp (4 tbsp) water. Cook for 1-2 min, until meat is glazed and water evaporates.
- Remove from heat, then stir in shrimp and veggies.
- Fluff rice with a fork, then stir in half the cashews.
- Divide rice between plates. Top with stir-fry mixture.
- Drizzle remaining sweet chili sauce over top, then sprinkle with remaining cashews.