topBanner
Chinese Cashew Pork Stir-fry

Chinese Cashew Pork Stir-fry

on Garlic Rice

Read more

Packed with plenty of veggies and tender pork, this dish is a perfect recipe to make for a weeknight meal! Made with authentic Chinese flavours, a touch of spice and served over garlic rice, this dish is a perfect alternative to your favourite take out!

Allergens:Tree Nut/NoixPeanut/CacahuèteMustard/MoutardeSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

¾ cup

Jasmine Rice

113 g

Snow Peas

2 unit

Green Onions

200 g

Zucchini

6 g

Garlic

28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

¼ cup

Hoisin-Soy Sauce Blend

(ContainsMustard/Moutarde, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

1.5 tsp

Garlic Salt

2 tbsp

Sweet Chili Sauce

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories900 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate97 g
Sugar16 g
Dietary Fiber5 g
Protein36 g
Cholesterol80 mg
Sodium1660 mg
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add ½ tbsp oil (dbl for 4ppl), then garlic, rice and half the garlic salt. Cook, stirring often, until fragrant, 2-3 min. Add 1 ¼ cups water (dbl for 4ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

2

While rice cooks, trim snow peas. Cut the zucchini in half lengthwise, then into 1/4-inch thick half moons. Thinly slice green onions. Whisk together hoisin-soy sauce, sweet chili sauce, cornstarch and 3/4 cups water (dbl for 4ppl) in a medium bowl. Set aside.

3

Heat a large non-stick pan over medium heat. Add the cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then zucchini and snow peas. Cook, stirring often, until tender-crisp, 2-3 min. Remove the pan from heat, then transfer veggies to another plate.

4

Heat the same pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4ppl), then pork.  Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with remaining garlic salt and pepper.

5

Add hoisin-soy mixture to pan with pork. Bring to a boil and cook until slightly thickened , 2-3 min. Stir in veggies and cook until heated through, 1 min.

6

Fluff rice with a fork. Stir in half the green onions. Divide rice among plates. Top with pork, veggies and sauce from pan. Sprinkle over cashews and remaining green onions.