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Sweet and Savoury Pork Stir-Fry
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Sweet and Savoury Pork Stir-Fry

Sweet and Savoury Pork Stir-Fry

with Snap Peas and Rice

The perfect recipe for when takeout fatigue hits, this super simple, super delicious stir-fry is just what you need! Filled with delicious fresh vegetables, ground pork and a sweet-savoury sauce that's almost too good to be true, this dish ticks all the boxes!


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

Preparation Time25 minutes


serving amount

250 g

Ground Pork

¾ cup

Jasmine Rice

113 g

Sugar Snap Peas

113 g

Yellow Onion

3 unit


2 tbsp

Ginger-Garlic Puree

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

2 tbsp

Sweet Chili Sauce

1 tbsp

Rice Vinegar

(Contains Sulphites)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

1.5 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories790 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate100 g
Sugar25 g
Dietary Fiber3 g
Protein32 g
Cholesterol85 mg
Sodium1870 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
Large Non-Stick Pan
Small Bowl


Cook rice

Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger-garlic puree. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, 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.


Meanwhile, thinly slice celery. Trim snap peas. Peel, then cut onion into 1/4-inch slices.

Cook pork

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**

Make sauce

Meanwhile, add hoisin sauce, sweet chili sauce, soy sauce, vinegar and 1/4 cup water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Finish stir-fry

When pork is done, add remaining ginger-garlic puree, onions, snap peas and celery to the pan. Season with salt and pepper. Cook, stirring frequently, until veggies are tender-crisp, 3-4 min. Stir in sauce. Bring to a boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 1 min.

Finish and serve

Fluff rice with a fork. Divide rice between bowls. Spoon pork and veggies over top.

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