Sweet Ginger Pork Stir-Fry
with Peppers and Snow Peas
Ah, ginger and pork – the two go together like Ginger Rogers and Fred Astaire. This lip-smacking pair will be swinging across your tastebuds tonight on a bed of pillowy jasmine rice and topped with a tasty hoisin-miso sauce. This dinner is sure to have you dancing!
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
2 tbsp
Ginger-Garlic Puree
(Contains Soy May contain Milk, Soy, Sulphites)
1 unit(s)
Chili Pepper
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)
1 tbsp
Sesame Oil
(Contains Sesame)
¾ cup
Jasmine Rice
113 g
Snow Peas, trimmed
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
¼ tsp
Salt*
½ tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- 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 from heat. Set aside, still covered.
- Trim, then halve snow peas.
- Core, then cut pepper into 1/2-inch pieces.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Stir together ginger-garlic puree and sesame oil in a small bowl.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, half the ginger-garlic oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Carefully discard excess fat.
- Reduce heat to medium, then add snow peas, peppers and remaining ginger-garlic oil to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
- Add miso broth concentrate, hoisin sauce, pork and 1/4 cup (1/2 cup) water. Cook, stirring often, until warmed through, 1-2 min.
- Season with salt and pepper to taste.
- Fluff rice with a fork, then season with salt to taste.
- Divide rice between bowls. Top with sweet ginger pork stir-fry.
- Sprinkle 1/4 tsp (1/2 tsp) chilies over top. (NOTE: Reference heat guide.)