Sweet and Savoury Pork Stir-Fry
with Snap Peas and Fragrant Rice
The perfect recipe for when takeout fatigue hits, this super simple, super delicious stir-fry is just what you need! Filled with 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.
Sugar Snap Peas
Sweet Chili Sauce
Vegetarian Oyster Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Heat a medium pot over medium heat.When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger-garlic puree. Cook, stirring often, until fragrant, 2-3 min.Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt 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.
Peel, then slice half the carrot (use all for 4 ppl) into 1/8-inch rounds.Trim snap peas. Peel, then cut onion into 1/4-inch slices.Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, carrots, onions and snap peas. Cook, stirring often, until veggies are tender-crisp, 2-3 min.Transfer to a plate.
Heat the same pan over medium-high. When hot, add ground pork and remaining ginger-garlic puree to the dry pan. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**While pork cooks, add cornstarch, vegetarian oyster sauce, sweet chili sauce, soy sauce and 1/3 cup (1/2 cup) water to a small bowl. Whisk to combine.
When pork is done, add veggies and sauce to the pan. Cook, stirring often, until sauce has thickened slightly, 1-2 min. (TIP: Add more water, 1 tbsp at a time, if you prefer a looser sauce!)Season to taste with salt and pepper.
Fluff rice with a fork. Divide rice between bowls. Spoon pork and veggies over top.