Double Sticky Ponzu Pork & Veggie Stir-Fry
with Garlic Rice
Sweet and sticky, this stir-fry combines bright veggies with a secret blend of sauces that will elevate your weeknight dinner to restaurant-worthy fare! Add a sprinkle of peanuts for a nutty and delicious finish.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
4 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
zucchini
1 packet
green beans
1 packet
Asian greens
2 packet
pork mince
1 packet
ginger paste
1 packet
ponzu
(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
sweet chilli sauce
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. Drain and rinse white rice. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, thinly slice carrot and zucchini into half-moons. • Trim green beans and cut into thirds. • Roughly chop Asian greens.
• When rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook carrot, zucchini and green beans until tender, 5-6 minutes. • Add Asian greens and remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a plate.
• Return pan to a high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, in batches, until browned, 3-4 minutes. Stir in ginger paste, until fragrant, 1 minute.
• Stir in ponzu, sweet chilli sauce, soy sauce and return veggies to the pan, tossing to combine, 1 minute. Season with pepper.
• Divide garlic rice and sticky ponzu pork and veggie stir-fry between bowls. • Sprinkle with crushed peanuts to serve. Enjoy!