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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.

Tags:Family
Allergens:Sesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Strips

6 g

Garlic

30 g

Ginger

1 unit

Red Chili Pepper

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

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

Sugar*

1 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Measuring Cups
Large Bowl
Paper Towel
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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!)

2

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.

3

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.

4

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.

5

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.

6

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.)