Southeast Asian Pork & Veggie Stir-Fry
with Garlic Rice
Whip up a tasty bowl of quick-cooking pork strips tossed with colourful veggies and an easy sauce packed with umami flavours. It’s a takeaway standard made at home in a flash!
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 knob
ginger
½
lime
1
carrot
1 bunch
Asian greens
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
pork strips
1 sachet
Southeast Asian Spice Blend
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;)
¼ tsp
salt
1.25 cup
water (for the rice)
1 tbs
water (for the veggies)
Nutritional Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the 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, grate the ginger. Zest the lime to get a generous pinch and cut into wedges. Thinly slice the carrot into half-moons. Roughly chop the Asian greens.
Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the carrot and a splash of water and cook until just tender, 5 minutes. Add the Asian greens and cook, tossing, until wilted, 1-2 minutes.
Reduce the heat to medium and add another drizzle of olive oil to the pan. Add the ginger and cook until fragrant, 1 minute. Add the oyster sauce, water (for the veggies) and a generous squeeze of lime juice. Toss to coat and heat through, 1 minute. Transfer to a bowl.
While the veggies are cooking, combine the pork strips, Southeast Asian spice blend and a drizzle of olive oil in a medium bowl. Wash and dry the frying pan and return to a high heat with a drizzle of olive oil. Cook the pork strips, in batches, until golden, 2-3 minutes.
Stir the lime zest through the rice. Divide the garlic rice between bowls. Top with the Southeast Asian pork strips and veggie stir-fry. Sprinkle over the crushed peanuts. Serve with any remaining lime wedges.