HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Ginger Pork Stir Fry
Speedy Ginger Pork Stir-Fry

Speedy Ginger Pork Stir-Fry

with Sugar Snap Peas and Corn

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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.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Strips

6 g


30 g


1 unit

Red Chili Pepper

1 tbsp

Sesame Oil


142 g

Parboiled Rice

113 g

Sugar Snap Peas

56 g

Corn Kernels

4 tbsp

Vegetarian Oyster Soy Sauce Blend

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

Not included in your delivery

1 tsp


1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat19 g
Saturated Fat3.5 g
Carbohydrate76 g
Sugar9 g
Dietary Fiber4 g
Protein48 g
Cholesterol105 mg
Sodium1490 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Bowl
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

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.)