Ginger-Peanut Pork Stir-Fry
with Jasmine Rice
Savoury, sweet and just a little bit spicy – this dish checks all the boxes. A bowl of perfectly-steamed rice is topped with a delicious turkey and veggie mixture, all coated in a gingery peanut sauce. We're finishing it off with fresh green onions and crispy shallots.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
30 g
Ginger
2 unit(s)
Peanut Butter
(Contains: Peanuts)
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Mustard, Sesame, Milk, Egg, Wheat)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)
1 unit(s)
Carrot
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
56 g
Green Cabbage, shredded
Not included in your delivery
2 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add rice and 1 1/4 cups (1 1/2 cups) water. Season with salt. Bring to a boil over high heat.
- Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
- Set aside for 5 min, off heat and still covered.
- Fluff rice with a fork.
- Meanwhile, peel, then grate 1 1/2 tsp (3 tsp) ginger.
- Peel, then cut carrot into 1/4-inch half-moons.
- Thinly slice green onions, keeping white and green parts separate.
- In a small bowl, whisk together soy sauce, peanut butter, chili garlic sauce, half the vinegar (use all for 4 portions), 1 tsp ginger* (refer to Chef's Hack for ginger guide), 2 tsp sugar and 2/3 cup (1 1/3 cups) warm water.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add turkey, carrots and green onion whites. Cook 4-6 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
- To the pan with turkey, add cabbage and remaining ginger. Cook for 2-3 min, stirring often, until tender-crisp.
- Reduce heat to medium, then add peanut sauce. Cook for 1-2 min, stirring often, until slightly reduced. Season with salt and pepper.
- Divide rice between bowls. Top with stir-fry.
- Sprinkle crispy shallots and remaining green onions over top.
- Enjoy!
