Ginger Pork Stir-Fry
with Snow Peas and Jasmine Rice
Ah, ginger and pork. The two go together like Ginger Rogers and Fred Astaire. Dancing across your taste buds tonight, this lip smacking concoction in tasty hoisin sauce served on a bed of pillowy Jasmine rice won’t fail to have you swinging.
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
1 packet
pork loin steak
1 knob
ginger
1
long red chilli
1 clove
garlic
¾ cup
jasmine rice
(May be present: Wheat, Gluten, Soy. )
2 tbs
hoisin sauce
(Contains Sesame, Soy;)
1 packet
snow peas
1
carrot
1 bunch
coriander
Not included in your delivery
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
olive oil
3 cup
water
Nutritional Values
Utensils
Cooking Steps
Finely slice the pork loin steak into 0.5 cm strips. Finely grate the ginger (unpeeled). Deseed and finely chop the long red chilli (if using). TIP: Leave the seeds in if you like a bit of heat, or hold back on the chilli if you prefer less spice. Peel and finely grate the garlic. Trim the ends of the snow peas. Slice the carrot (unpeeled) into thin discs or matchsticks. Pick the coriander leaves.
Place the pork strips in a large bowl with the ginger, the long red chilli (if using), the garlic and a drizzle of olive oil. Toss to marinate and set aside.
Rinse the Jasmine rice well. Bring the rice and the water (for the rice) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.
Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Add the marinated pork strips and cook for 1-2 minutes tossing regularly, until browned all over and cooked through. Remove the pork from the pan and set aside on a plate. TIP: Cooking the pork in a hot pan on its own allows it to sear and caramelise nicely instead of stewing and turning tough.
Place the wok or frying pan back over a high heat and add the hoisin sauce, the soy sauce, the snow peas, the carrot and a splash of water. TIP: Adding a splash of water helps the veggies cook quicker. Cook for 1-2 minutes, or until the veggies have softened slightly. Return the pork strips to the pan and stir through the veggies and sauce until well coated and heated through.
Divide the Jasmine rice between bowls and spoon over the ginger pork stir-fry. Garnish with the coriander leaves.