Malaysian Pork & Veggie Stir-Fry
with Garlic Rice & Crushed Peanuts
This stir-fry coats tender pork strips with an addictive mix of classic Asian sauces for an easy and flavourful bowl. Served with garlic rice and a scattering of peanuts, it's ten times better than takeaway!
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
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
capsicum
1
carrot
1 bag
green beans
1 packet
ginger paste
1 packet
pork strips
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 bag
coriander
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
drizzle
sesame oil
(Contains Sesame;)
2 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, melt the butter and a dash of olive oil over medium heat. • Add garlic paste and cook until fragrant, 2 minutes. Add the water and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, cut capsicum into bite-sized chunks. Thinly slice carrot into half-moons. Trim and halve green beans. • In a large frying pan, heat a drizzle of the sesame oil over medium-high heat. • Cook capsicum, carrot and green beans, tossing, until softened, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. Transfer to a plate.
• Return frying pan to high heat with a drizzle of olive oil. Cook pork strips, tossing, until golden, 3-4 minutes. • Reduce heat to medium and return the veggies to the pan. Add oyster sauce and the soy sauce. Cook, stirring, until well coated in the sauce, 1 minute. Season with pepper.
• Divide garlic rice between bowls • Top with Malaysian pork and veggie stir-fry. • Tear over coriander and top with crushed peanuts to serve. Enjoy!