Chinese Cashew Pork Stir-Fry

Name: Chinese Cashew Pork Stir-Fry with Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250 g Ground Pork; ¾ cup Basmati Rice; 227 g Snow Peas; 2 unit(s) Green Onion; 1 unit(s) Zucchini; 2 tbsp Garlic Puree; 28 g Cashews, chopped; 4 tbsp Hoisin Sauce; 1 tbsp Cornstarch; 2 tbsp Sweet Chili Sauce; 1 tbsp Soy Sauce; 2 tbsp Oil*; 0.13 tsp Pepper*; 0.13 tsp Salt*

with 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:

Family Friendly

Allergens:

Cashewnoten

•Senf

•Sesamzaad

•Soja

•Hvede

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

¾ cup

Basmati Rice

227 g

Snow Peas

2 unit(s)

Green Onion

1 unit(s)

Zucchini

2 tbsp

Garlic Puree

28 g

Cashews, chopped

4 tbsp

Hoisin Sauce

1 tbsp

Cornstarch

2 tbsp

Sweet Chili Sauce

1 tbsp

Soy Sauce

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values

Calories960 kcal

Fat43 g

Saturated Fat11 g

Carbohydrate107 g

Sugar26 g

Dietary Fiber6 g

Protein38 g

Cholesterol80 mg

Sodium1000 mg

Trans Fat0.2 g

Potassium1100 mg

Calcium150 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Whisk

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

Heat a medium pot over medium-high heat.
When hot, add ½ tbsp (1 tbs) oil, then rice and half the garlic puree. Cook, stirring often, until fragrant, 2-3 min.
Add 1 ¼ cups (2 1/2 cups) water 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.
Remove from heat. Set aside, still covered.

Meanwhile, trim snow peas, then half crosswise.
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 (4 tbsp) hoisin sauce and 3/4 cups (1 1/4 cups) water 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.
Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, 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. Season with salt and pepper.
Remove from heat, then transfer veggies to another plate. Cover to keep warm.

Reheat the same pan over medium-high. When hot, add ½ tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Season with salt and pepper.