Pork Stir-Fry
with Ginger, Sugar Snap Peas and Carrots
Ah, ginger and pork. The two go together like Ginger Rogers and Fred Astaire. Swinging across your taste buds tonight is this lip-smacking concoction served on a bed of pillowy jasmine rice with a tasty oyster-soy sauce. Dinner is sure to have you dancing tonight!
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
340 g
Pork Chops, boneless
6 unit(s)
Garlic, cloves
30 g
Ginger
1 unit(s)
Chili Pepper
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
¾ cup
Jasmine Rice
(May contain traces of: Wheat, Soy, Milk, Egg, Sulphites, Crustaceans, Mustard, Fish, Sesame, Peanuts, Tree nuts)
113 g
Sugar Snap Peas
1 unit(s)
Carrot
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish, Sesame, Tree nuts)
Nutrition Values
Utensils
Cooking Steps
Add 1 1/4 cups water (dbl for 4ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, peel, then finely grate 1/2 tbsp ginger (dbl for 4ppl). Trim sugar snap peas. Peel, then cut carrots in half lengthwise, then into 1/2-inch thick half moons. Peel, then mince or grate garlic. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)
Pat pork strips dry with paper towels, then cut into 2-inch long pieces. Combine ginger, sesame oil and half the garlic in a large bowl. Add pork strips and toss to coat. Season with salt and pepper. Set aside.
Add rice and remaining garlic to the boiling water. Reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Cook, stirring occasionally, until no pink remains and pork is cooked through, 3-4 min.** (NOTE: Cook pork in two batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer pork to a plate and set aside.
When pork is done, add 1 tbsp oil (dbl for 4ppl) to the same pan, then sugar snap peas and carrots. Cook, stirring often, until tender-crisp, 2-3 min. Remove the pan from heat. Add oyster-soy sauce, pork, 1 tsp sugar and 3 tbsp water (dbl both for 4ppl). Cook, stirring often, until warmed through, 1 min. Season with pepper.
Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with stir-fry and sprinkle over 1/4 tsp chili. (NOTE: Reference Heat Guide.)
