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Chinese Cashew Pork Stir-fry

Chinese Cashew Pork Stir-fry

on Garlic Rice

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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!

Tags:Quick
Allergens:Tree Nut/NoixPeanut/CacahuèteSoy/SojaSesame/SésameMustard/MoutardeWheat/Blé

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

227 g

Snow Peas

2 unit

Green Onions

200 g

Zucchini

1 tbsp

Garlic Puree

28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

2 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

1 tbsp

Cornstarch

1 tsp

Garlic Salt

2 tbsp

Sweet Chili Sauce

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate110 g
Sugar25 g
Dietary Fiber6 g
Protein38 g
Cholesterol80 mg
Sodium1910 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Heat a medium pot over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then rice, half the garlic puree and half the garlic salt. Cook, stirring often, until fragrant, 2-3 min. Add 1 ¼ cups water (dbl for 4 ppl) 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 zucchini in half lengthwise, then into 1/4-inch thick half-moons. Thinly slice green onions. Whisk together soy sauce, sweet chili sauce, cornstarch, 2 tbsp hoisin sauce and 3/4 cups water (dbl both for 4 ppl) in a medium bowl. Set aside.

3

Heat a large non-stick pan over medium heat. Add 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 4 ppl), then zucchini. Cook stirring often, until beginning to soften, 2 min. Add snow peas and remaining garlic puree. 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 4 ppl), 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 between plates. Top with pork, veggies and sauce from pan. Sprinkle cashews and remaining green onions over top.