Ginger-Peanut Pork Stir-Fry

Name: Ginger-Peanut Pork Stir-Fry with Jasmine Rice
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 250 g Ground Pork; 30 g Ginger; 2 unit(s) Peanut Butter; ¾ cup Jasmine Rice; 1 tbsp Chili-Garlic Sauce; 1 tbsp Soy Sauce; 1 tbsp Seasoned Rice Vinegar; 1 unit(s) Carrot; 28 g Crispy Shallots; 56 g Green Cabbage, shredded; 2 tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Oil*

with Jasmine Rice

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Calories

:

920 kcal

Protein

:

38g protein

Total

:

30 minutes

Difficulty

:

Medium

Spicy

Allergens:

Peanuts
Wheat
Sulphites
Soy
Fish
Mustard
Sesame
Soy
Sulphites
Peanuts
Milk
Tree nuts
Egg
Crustaceans
Wheat
May contain traces of allergens
Gluten

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

250 g

Ground Pork

30 g

Ginger

2 unit(s)

Peanut Butter

(Contains: Peanuts)

¾ cup

Jasmine Rice

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

1 tbsp

Chili-Garlic Sauce

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)

1 tbsp

Soy Sauce

(Contains: Wheat, Sulphites, Soy May be present: Fish, Mustard, Sesame, Milk, Egg, Wheat)

1 tbsp

Seasoned Rice Vinegar

(May be present: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)

1 unit(s)

Carrot

28 g

Crispy Shallots

(Contains: Wheat May be present: 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 facts

Calories920 kcal

Fat47 g

Saturated Fat15 g

Carbohydrate97 g

Sugar16 g

Dietary Fiber6 g

Protein38 g

Cholesterol80 mg

Sodium1230 mg

Trans Fat0.2 g

Potassium1000 mg

Calcium75 mg

Iron3.5 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 Cups

•Grater

•Whisk

•Small Bowl

•Measuring Spoons

•Large Non-Stick Pan

Cooking Steps

1

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.

2

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.

3

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.

4

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.