Speedy Pork Stir-Fry
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Speedy Pork Stir-Fry

Speedy Pork Stir-Fry

with Ginger, Sugar Snap Peas and Bok Choy

Ah, ginger and pork – the two go together like Ginger Rogers and Fred Astaire. This lip-smacking pair will be swinging across your taste buds tonight on a bed of pillowy jasmine rice and topped with a tasty hoisin-soy sauce. Dinner is sure to have you dancing!

Quick Prep
Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Pork

1 tbsp

Garlic Puree

30 g


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

226 g

Shanghai Bok Choy

227 g

Sugar Snap Peas

160 g

Sweet Bell Pepper

Not included in your delivery

1 tsp


0.19 tsp


0.06 tsp



Nutrition Values

Calories810 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate98 g
Sugar23 g
Dietary Fiber7 g
Protein37 g
Cholesterol80 mg
Sodium1540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan



Before starting, wash and dry all produce. Heat Guide for Step 6: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 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, then halve snap peas. Core, then cut pepper into 1/2-inch pieces. Cut bok choy into 1-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Make garlic-ginger oil

Stir together garlic puree, ginger and sesame oil in a small bowl.

Cook rice

Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Cook pork

While rice cooks, heat a large non-stick pan over medium-high 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. Carefully drain excess fat.

Cook stir-fry

Reduce heat to medium, then add remaining garlic-ginger oil, snap peas, peppers and bok choy to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add soy sauce, hoisin sauce, pork and 1 tsp sugar (dbl for 4 ppl). Season with pepper. Cook, stirring often, until warmed through, 1 min.

Finish and serve

Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with stir-fry. Sprinkle 1/4 tsp chilis over top. (NOTE: Reference heat guide.)

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