Chinese Cashew Pork Stir-fry
on Garlic Rice
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!
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
¾ cup
Jasmine Rice
227 g
Snow Peas
2 unit
Green Onion
200 g
Zucchini
1 tbsp
Garlic Puree
28 g
Cashews
(Contains Tree nuts)
2 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
1 tbsp
Cornstarch
(Contains Sulphites)
1 tsp
Garlic Salt
2 tbsp
Sweet Chili Sauce
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
