Ginger-Peanut Pork Stir-Fry
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Ginger-Peanut Pork Stir-Fry

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.


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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Pork

30 g


2 unit(s)

Peanut Butter

(Contains Peanuts)

¾ cup

Jasmine Rice

1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp

Seasoned Rice Vinegar

(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)

1 unit(s)


28 g

Crispy Shallots

(Contains Wheat)

56 g

Green Cabbage, shredded

Not included in your delivery

2 tsp


0.13 tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories930 kcal
Fat45 g
Saturated Fat14 g
Carbohydrate96 g
Sugar16 g
Dietary Fiber6 g
Protein38 g
Cholesterol80 mg
Sodium1360 mg
Trans Fat0.2 g
Potassium950 mg
Calcium75 mg
Iron4 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 Cups
Small Bowl
Measuring Spoons
Large Non-Stick Pan


Cook Rice
  • 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.
Prep & Make Peanut Sauce
  • 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.
Cook Turkey
  • 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.
Assemble Stir-Fry
  • 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.
Finish & Serve
  • Divide rice between bowls. Top with stir-fry.
  • Sprinkle crispy shallots and remaining green onions over top.
  • Enjoy!