Pork Stir-Fry
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Pork Stir-Fry

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!

Tags:
Chef's Choice
Allergens:
Sesame
Soy

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

6 unit(s)

Garlic, cloves

30 g

Ginger

1 unit(s)

Chili Pepper

1 tbsp

Sesame Oil

(Contains Sesame)

¾ cup

Jasmine Rice

113 g

Sugar Snap Peas

1 unit(s)

Carrot

¼ cup

Vegetarian Oyster Sauce

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

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Nutrition Values

Calories640 kcal
Fat6 g
Saturated Fat1.5 g
Carbohydrate92 g
Sugar15 g
Dietary Fiber4 g
Protein47 g
Cholesterol105 mg
Sodium1610 mg
Trans Fat0 g
Potassium1150 mg
Calcium100 mg
Iron4.5 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
Large Bowl
Large Non-Stick Pan

Instructions

PREP
1

 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!)

MARINATE PORK
2

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.

COOK RICE
3

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.

COOK PORK
4

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.

ASSEMBLE STIR-FRY
5

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.

FINISH AND SERVE
6

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.)