Pepper and Pork Stir-Fry
with Green Onion Rice- Soy
- Sulphites
- Wheat
It's a mixed veggie bonanza! Zucchini and sweet bell peppers get tossed with garlicky pork and drizzled with a glossy, umami-packed hoisin sauce! Green onion rice makes the perfect pedestal for these fine flavours to rest on!
Ingredients
340 g
Pork Chops, boneless
Ā¾ cup
Jasmine Rice
160 g
Sweet Bell Pepper
200 g
Zucchini
1 tsp
Garlic Salt
2 unit
Green Onion
4 tbsp
Teriyaki Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
56 g
Onion, sliced
Not included in your delivery
2 tbsp
Oil*
Ā¼ tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. 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. Meanwhile, core then cut pepper into 1/4-inch slices. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions.
Pat pork dry with paper towels, then cut into 1/4-inch-thick strips. Add pork, garlic salt and cornstarch to a large bowl. Toss to coat. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, zucchini and onions. Cook, stirring often, until tender-crisp, 4-5 min. Transfer veggies to a plate.
Reheat the same pan over medium-high. When hot, add 1 tbsp oil, then pork. (NOTE: Don't overcrowd the pan; cook in batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until golden and cooked through, 3-4 min.**
Add veggies back to the pan with pork. Add teriyaki sauce, soy sauce and 1/3 cup water (dbl for 4 ppl). Cook, stirring occasionally, until veggies are warmed through and sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Fluff rice with a fork. Season with salt and stir in half the green onions. Divide rice between bowls, then top with pepper and pork stir-fry. Sprinkle remaining green onions over top.
