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!


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

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

250 g

Ground Pork

1 tbsp

Soy Sauce

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

2 tbsp

Szechuan Sauce

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

1 unit(s)

Sweet Bell Pepper

1 unit(s)


¾ cup

Basmati Rice

56 g

Cashews, chopped

(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)

2 unit(s)

Green Onion

1 unit(s)

Miso Broth Concentrate

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

1 tbsp


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

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1 tbsp

Unsalted Butter*

0.13 tsp


1 tbsp



Nutrition Values

Calories920 kcal
Fat47 g
Saturated Fat15 g
Carbohydrate86 g
Sugar8 g
Dietary Fiber6 g
Protein38 g
Cholesterol95 mg
Sodium1870 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium100 mg
Iron7 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 Spoons
Measuring Cups
Large Non-Stick Pan
Small Bowl


Cook rice
  • Add rice, miso broth concentrate, half the garlic salt and 1 1/4 cups (2 1/2 cups) water 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 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
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, 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 (2/3 cup) water 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 (2 tbsp) butter to the pot with rice, then fluff rice with a fork until butter melts.
  • Divide garlic rice between plates. Top with pork and veggie stir-fry
  • Sprinkle remaining green onions and remaining cashews over top.