Speedy Ginger Pork Stir-Fry
with Sugar Snap Peas and Corn
Ah, ginger and pork. The two go together like Ginger Rogers and Fred Astaire. Dancing across your taste buds tonight, this lip-smacking concoction in tasty oyster-soy sauce served on a bed of pillowy jasmine rice won't fail to have you swinging.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Strips
6 g
Garlic
30 g
Ginger
1 unit
Chili Pepper
1 tbsp
Sesame Oil
(Contains Sesame)
142 g
Parboiled Rice
113 g
Sugar Snap Peas
56 g
Corn Kernels
4 tbsp
Vegetarian Oyster Soy Sauce Blend
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Bring 1 1/4 cups water (dbl for 4ppl) to a boil in a medium pot. Meanwhile, peel, then finely grate 1/2 tbsp ginger (dbl for 4ppl). Trim snap peas. Peel, then mince or grate garlic. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)
Pat pork strips dry with paper towels, then cut into 2-inch pieces. Combine garlic, ginger and sesame oil in a large bowl. Add pork strips and stir to coat. Set aside.
Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then half the pork. Cook, stirring occasionally, until golden and cooked through, 1-2 min per side.** Transfer to a plate and set aside. Repeat with another 1 tbsp oil and remaining pork.
Add corn kernels and snap peas to the same pan. (NOTE: All pork should be cooked and set aside.) Cook, stirring often, until snap peas are tender-crisp, 4-5 min. Remove pan from heat. Add oyster-soy sauce, pork, 1 tsp sugar and 1/4 cup water (dbl both for 4ppl). Stir together, until warmed through, 1-2 min. Season with salt and pepper.
Fluff rice with a fork and season with salt. Divide rice between bowls, then top with stir-fry. Sprinkle 1/4 tsp chopped chili over each plate. (NOTE: Reference Heat Guide.)
