Southeast Asian Pork Stir-Fry
with Thai Sweet Chilli Veggies & Garlic Rice
Southeast Asian spice blend coats pork strips with an addictive mix of classic Asian flavours in an easy and flavourful bowl. Served with fragrant jasmine rice, a handlful of veg and a scattering of coriander, it's ten times better than takeaway!
This recipe is under 650kcal per serving.
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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 bag
celery
1 bag
green beans
½
lemon
1 packet
sweet chilli sauce
1 packet
pork strips
1 bag
coriander
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
¼ tsp
salt
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Add garlic and cook until fragrant, 1-2 minutes. • Add jasmine rice, the water and the salt and bring to the boil. Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until rice is tender and the water has absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. • Thinly slice celery. • Trim and halve green beans. • Zest lemon to get a good pinch and slice into wedges.
• In a small bowl, combine sweet chilli sauce, the soy sauce, lemon zest and a good squeeze of lemon juice.
• In a medium bowl, combine Southeast Asian spice blend and a good drizzle of olive oil. Add pork strips, season with salt and pepper and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, tossing, until golden, 2-3 minutes. Transfer to a plate.
• Return frying pan to high heat with a drizzle of olive oil. Cook carrot, celery and green beans, stirring, until softened, 5-6 minutes. • Remove from the heat and stir through the sweet chilli mixture.
• Divide the garlic rice between bowls and top with the sweet chilli veggies and Southeast Asian pork. • Tear over coriander. Serve with the remaining lemon wedges. Enjoy!