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Fiery Hunanese-Style Pork

Fiery Hunanese-Style Pork

with Green Onion-Ginger Rice

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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.

Tags:Quick PrepSpicy
Allergens:Soy/SojaSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

15 g

Ginger

4 tbsp

Soy Sauce Mirin Blend

(ContainsSoy/Soja)

1 tbsp

Chili-Garlic Sauce

½ tbsp

Cornstarch

160 g

Poblano Pepper

170 g

Carrot

¾ cup

Basmati Rice

4 tbsp

Vegetarian Oyster Sauce

(ContainsSoy/Soja)

4 tbsp

White Cooking Wine

(ContainsSulphites/Sulfite)

2 unit

Green Onion

Not included in your delivery

1.66 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories840 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate100 g
Sugar21 g
Dietary Fiber6 g
Protein33 g
Cholesterol81 mg
Sodium2810 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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Measuring Cups
Small Bowl
Peeler
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

Add rice, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to the pot with green onion-ginger oil. Bring to a boil over high heat. 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.

3

Meanwhile, core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)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), 2 tbsp water (dbl for 4 ppl) and 1 tbsp chili garlic sauce in a small bowl. (NOTE: Reference heat guide.)

4

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.

5

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then poblanos and carrots. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add remaining ginger and remaining green onions. 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.

6

Fluff rice with a fork. Divide rice between plates. Spoon pork and veggies over rice.