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!
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
250 g
Ground Pork
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Szechuan Sauce
(Contains: Soy, Wheat, Sesame)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
¾ cup
Basmati Rice
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat, Peanuts)
56 g
Cashews, chopped
(Contains: Cashews May contain traces of: Egg, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Peanuts)
2 unit(s)
Green Onion
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Gluten)
9 g
Cornstarch
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat, Peanuts, Triticale)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat, Peanuts, Triticale)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
