Sweet and Spicy Pork Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweet and Spicy Pork Stir-Fry

Sweet and Spicy Pork Stir-Fry

with Ginger, Sugar Snap Peas and Bok Choy

Ah, ginger and pork – the two go together like Ginger Rogers and Fred Astaire. This lip-smacking pair will be swinging across your taste buds tonight on a bed of pillowy jasmine rice. This dinner is sure to have you dancing!

Tags:
Quick Prep
Optional Spice
Allergens:
Soy
Sulphites
Wheat
Sesame
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

1 tbsp

Garlic Puree

30 g

Ginger

1 unit

Chili Pepper

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1 tbsp

Sesame Oil

(Contains Sesame)

¾ cup

Jasmine Rice

113 g

Shanghai Bok Choy

113 g

Sugar Snap Peas

160 g

Sweet Bell Pepper

Not included in your delivery

¼ tsp

Salt*

0.06 tsp

Pepper*

sideBannerName

Nutrition Values

Calories760 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate96 g
Sugar19 g
Dietary Fiber3 g
Protein33 g
Cholesterol81 mg
Sodium1470 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

Grater
Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan

Instructions

Prep
1

Before starting, wash and dry all produce. Heat Guide for Step 6: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy 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. While water comes to a boil, peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Trim, then halve snap peas. Core, then cut pepper into 1/2-inch pieces. Cut bok choy into 1-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Make garlic-ginger oil
2

Stir together garlic puree, ginger and sesame oil in a small bowl.

Cook rice
3

Add rice to the boiling water. 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.

Cook pork
4

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add half the garlic-ginger oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Transfer pork to a plate, then cover to keep warm. Carefully discard excess fat.

Cook stir-fry
5

Reduce heat to medium, then add remaining garlic-ginger oil, snap peas, peppers and bok choy to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add soy sauce, hoisin sauce, pork and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until warmed through, 1-2 min. Season with salt and pepper, to taste.

Finish and serve
6

Fluff rice with a fork, then season with salt, to taste. Divide rice between bowls. Top with stir-fry. Sprinkle 1/4 tsp chilis over top. (NOTE: Reference heat guide.)

Meal right image

Explore Similar Recipes

Meal left image