Thai Pork Stir-Fry
with Green Beans and Cilantro- Soy
- Sulphites
- Wheat
- Milk
- Mustard
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Ground pork • Green beans • Basmati rice • Yellow onion • Lime • Ginger • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Brown sugar • Cilantro • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) • Garlic • Chili pepper.
Ingredients
250 g
Ground Pork
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
170 g
Green Beans
½ unit(s)
Lime
½ unit(s)
Yellow Onion
30 g
Ginger
7 g
Cilantro
2 unit(s)
Garlic, cloves
1 unit(s)
Chili Pepper
2 tbsp
Brown Sugar
(Contains: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk, May contain traces of allergens)
2 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
7 g
Thai Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Trim, then halve green beans.
- Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
- Peel, then finely grate 1 tbsp (2 tbsp) ginger.
- Peel, then mince or grate garlic.
- Zest lime, then cut half the lime into wedges (whole lime for 4 servings).
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) water and green beans. Season with salt and pepper.
- Cook for 4-5 min, stirring occasionally, until tender-crisp.
- Transfer green beans to a plate. Cover to keep warm.
- Reheat the same pan over high.
- When hot, add 1/2 tbsp (1 tbsp) oil, pork, onions, Thai Spice Blend and brown sugar.
- Cook for 4-6 min, breaking up pork into smaller pieces, until pork is cooked through and slightly sticky.**
- Season with salt and pepper.
- To the pan with pork, add ginger, garlic and half the chilies. Cook for 1-2 min, stirring often, until fragrant.
- Stir in lime zest, soy sauce, green beans and 1/4 cup (1/3 cup) water.
- Cook for 1-2 min, stirring often, scraping up any browned bits from the bottom of the pan, until green beans are warmed through.
- Roughly chop cilantro
- Fluff rice with a fork.
- Divide rice between plates. Top with pork stir-fry.
- Sprinkle cilantro and remaining chilies over top, if you like.
- Squeeze a lime wedge over top.
