Savoury Pork and Veggie Stir-Fry
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Savoury Pork and Veggie Stir-Fry

Savoury Pork and Veggie Stir-Fry

with Cashews and Garlic Rice

For those who don't shy away from spice, this pork stir-fry packs a flavour punch and plenty of heat thanks to our Szechuan-style sauce! Toasted cashews finish off this dish for a culinary home run!

Cashews/Noix de cajou

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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Pork

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Ginger-Garlic Puree

(Contains Soy, Sesame, Wheat)

160 g

Sweet Bell Pepper

200 g


¾ cup

Basmati Rice

56 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

2 unit

Green Onion

1 unit

Chicken Broth Concentrate

½ tbsp


1 tsp

Garlic Salt

Not included in your delivery

0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp



Nutrition Values

Calories920 kcal
Fat48 g
Saturated Fat15 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber6 g
Protein38 g
Cholesterol95 mg
Sodium2050 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.


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


Cook rice

Before starting, wash and dry all produce. Add rice, broth concentrate, half the garlic salt and 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and 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.


Meanwhile, core, then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Cut green onion whites into 1/2-inch pieces. Thinly slice green onion greens. Keep green and white parts separate.

Toast cashews

Heat a large non-stick pan over medium heat.When hot, add cashews to the dry pan. Toast, stirring occasionally, until golden-brown, 5-6 min. (TIP: Keep your eye on cashews so they don't burn!) Transfer to a plate.

Cook pork

Heat the same pan over medium-high.When hot, add 1 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 and remaining garlic salt.Meanwhile, add Szechuan sauce, soy sauce, half the cornstarch (use all for 4 ppl) and 1/3 cup water (dbl for 4 ppl) to a small bowl. Stir until cornstarch dissolves.

Cook veggies and sauce

Add peppers, zucchini and green onion whites to the pan with pork. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.Add Szechuan sauce mixture. Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: Add 1-2 tbsp water if sauce gets too thick.) Season with pepper, to taste.Add half the cashews, then toss to combine.

Finish and serve

Add half the green onion greens and 1 tbsp butter (dbl for 4 ppl) to the pot with rice, then fluff rice with a fork until butter melts.Divide rice between plates. Top with Szechuan pork and veggies. Sprinkle remaining green onions and remaining cashews over top.