Ginger Pork Stir-Fry
with Snow Peas & 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 oyster 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 strips
1 knob
ginger
1
long red chilli
1 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 tub
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
snow peas
1
carrot
Not included in your delivery
3 cup
water
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
2 tsp
sugar
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, peel and finely grate the ginger, and deseed and slice the long red chilli. Peel and crush the garlic. Rinse the Jasmine rice well, trim the snow peas, and peel and cut the carrot into match sticks.
Place the pork strips into a bowl and add in the ginger, long red chilli, garlic and a dash of vegetable oil. Marinate for 10 minutes.
Place the Jasmine rice and water in a medium saucepan and bring to the boil. Cook for 10-12 minutes, or until the rice is soft. Drain.
Heat a large wok or frying pan over a high heat. Add the marinated pork strips and cook for 2 minutes. Remove the pork from the pan and set aside on a plate. No need to clean the pan, just add in the oyster sauce, salt-reduced soy sauce, sugar, snow peas, carrot and a splash of water and cook for 1-2 minutes, or until the veggies are slightly soft. Return the pork to the pan and cook until heated through.
To serve, divide the rice between bowls and top with the saucy ginger pork stir-fry.