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.
Ingredients
250 g
Ground Pork
¾ cup
Jasmine Rice
113 g
Sugar Snap Peas
1 unit(s)
Yellow Onion
1 unit(s)
Carrot
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Sulphites, Milk, Gluten, Mustard, Sesame, Soy, Crustaceans, Tree nuts, Fish, Egg, Wheat)
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
Not included in your delivery
0.38 tsp
Salt*
0.06 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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 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, 3-4 min.
- Transfer to a plate.
- Reheat 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, miso broth concentrate 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 thickens slightly, 1-2 min. (TIP: Add more water, 1 tbsp at a time, if you prefer a looser sauce.)
- Season with salt and pepper, to taste.
- Fluff rice with a fork. Divide between bowls.
- Spoon pork stir-fry and veggies over top.