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Fiery Hunanese-Style Pork
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Fiery Hunanese-Style Pork

Fiery Hunanese-Style Pork

with Green Onion-Ginger 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 chili garlic sauce, ginger, soy and oyster sauce.

Quick Prep
Optional Spice

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

Preparation Time30 minutes


serving amount

250 g

Ground Pork

15 g


4 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

1 tbsp

Chili-Garlic Sauce

½ tbsp


200 g

Green Bell Pepper

170 g


¾ cup

Basmati Rice

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

4 tbsp

White Cooking Wine

(Contains Sulphites)

2 unit

Green Onion

Not included in your delivery

1.66 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories840 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate100 g
Sugar21 g
Dietary Fiber6 g
Protein33 g
Cholesterol80 mg
Sodium2620 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.


Medium Pot
Measuring Spoons
Measuring Cups
Small Bowl
Large Non-Stick Pan


Make green onion-ginger oil

Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp for extra-spicy! Thinly slice green onions, keeping white and green parts separate.Peel, then mince or grate 1 tbsp ginger (dbl 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.

Cook rice

Add rice and 1 1/4 cups water (dbl for 4 ppl) to the pot with green onion-ginger oil. Bring to a boil over high. Once boiling, 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.

Prep and make stir-fry sauce

Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Stir together soy sauce mirin blend, oyster sauce, half the cornstarch (use all for 4 ppl), 1/4 tsp sugar, 1/4 cup water (dbl both for 4 ppl) and 1 tbsp chili garlic sauce in a small bowl. (NOTE: Reference heat guide.)

Cook pork

Heat a large non-stick pan over medium-high heat. 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 pepper, to taste. Transfer pork to a plate.

Cook veggies and finish pork

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and carrots. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add remaining ginger. Cook, stirring often, until fragrant, 30 sec. Add pork and cooking wine. Cook, stirring often, 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.

Finish and serve

Fluff rice with a fork, then season with salt, to taste. Divide rice between plates. Spoon pork and veggies over rice. Sprinkle remaining green onions over top.

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