Speedy Pork Stir-Fry
with Ginger, Sugar Snap Peas and Carrots
Ah, ginger and pork. The two go together like Ginger Rogers and Fred Astaire. Swinging across your taste buds tonight is this lip-smacking pair served on a bed of pillowy jasmine rice and finished with a tasty oyster-soy sauce. Dinner is sure to have you dancing tonight!
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
Garlic Puree
30 g
Ginger
1 unit
Chili Pepper
2 tbsp
Soy Sauce
(Contains: Soy, Wheat)
¼ cup
Hoisin Sauce
(Contains: Soy, Sesame, Mustard)
1 tbsp
Sesame Oil
(Contains: Sesame)
¾ cup
Jasmine Rice
113 g
Carrot, julienned
227 g
Sugar Snap Peas
Not included in your delivery
1 tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Trim snap peas. Finely chop chili pepper, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)
Stir together garlic puree, ginger and sesame oil in a small bowl.
Add rice to the pot of boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium heat. When hot, add half the garlic-ginger oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Transfer pork to a plate and cover to keep warm.
Add remaining garlic-ginger oil to the same pan, then add snap peas and carrots. Cook, stirring often, until tender-crisp, 2-3 min. Add soy sauce, hoisin sauce, pork and 1 tsp sugar (dbl for 4 ppl). Cook, stirring often, until warmed through, 1 min. Season with pepper.
Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with stir-fry and sprinkle over 1/4 tsp chili peppers. (NOTE: Reference heat guide.)
