Fiery Hunanese-Style Pork
with Ginger-Green Onion Rice
Hunanese cuisine is known for its spice and lots of it! We've toned things down a little in our take on a classic Hunanese dish, but packed in plenty of flavour with garlic, ginger, soy and oyster sauce.
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
15 g
Ginger
1 unit
Garlic, cloves
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
1 tsp
Chili Flakes
½ tbsp
Cornstarch
(Contains Sulphites)
160 g
Hot Pepper
170 g
Carrot
¾ cup
Basmati Rice
2 unit
Green Onion
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
4 tbsp
White Cooking Wine
(Contains Sulphites)
Not included in your delivery
1.66 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Thinly slice green onions, keeping whites and greens separate. Mince or grate half the ginger (use all for 4 ppl). Heat a medium pot over medium-high heat. When hot, add 2 tsp oil (dbl for 4 ppl), then green onion greens and 1 tsp ginger (dbl for 4 ppl). Cook, stirring constantly, until fragrant, 30 sec.
Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to the pot with ginger-green onion oil. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, peel, then mince or grate garlic. Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!) Peel, then halve carrot lengthwise, then cut into 1/8-inch half-moons. Stir together soy sauce mirin blend, oyster sauce, half the cornstarch (use all for 4 ppl) and 2 tbsp water (dbl for 4 ppl) in a small bowl. (NOTE: This is your stir-fry sauce.)
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer pork to a plate.
Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then poblanos and carrots. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add garlic, remaining ginger, remaining green onions and 1 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring occasionally, until fragrant, 30 sec. Add pork and cooking wine. Cook, stirring occasionally, until wine reduces slightly, 1-2 min. Add stir-fry sauce. Cook, stirring constantly, until sauce thickens slightly, 1 min. Season with pepper, to taste.
Fluff rice with a fork. Divide rice between plates. Spoon pork and veggies over rice.
