Stir- Fried Pork & Oyster Sauce
with Veggies, Jasmine Rice & Peanuts
In this Thai takeaway-inspired dish, we've teamed quick-cooking pork strips and crisp and colourful veggies with a simple sauce that's the perfect balance of sweet and savoury flavours, complete with a touch of zing from the ginger.
This recipe is under 650kcal per serving.
Unfortunately, this week's broccoli was in short supply, so we've replaced it with green beans. Don't worry, the recipe will be just as delicious!
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
1
carrot
1 bag
green beans
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
pork strips
1 packet
ginger paste
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
1 tsp
rice wine vinegar
1 tbs
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water (for the rice)
1 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
• Add the water (for the rice) to a medium saucepan and bring to the boil • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. Trim green beans. • In a small bowl, combine oyster sauce, the rice wine vinegar, the soy sauce, sweet chilli sauce and the water (for the sauce). Set aside.
Little cooks: Take charge by combining the ingredients for the sauce!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips, in batches, tossing, until browned, 2-3 minutes. • Season with salt and pepper. Transfer to a plate.
TIP: Cooking the pork in batches over high heat helps keep it tender.
• Return frying pan to high heat with a drizzle of olive oil. Stir-fry carrot and green beans until starting to soften, 5-6 minutes. • Add garlic and ginger paste and cook until fragrant, 1 minute.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return pork to pan. • Add oyster sauce mixture and cook, tossing, until heated through and well combined, 1-2 minutes.
• Divide jasmine rice between bowls. • Top with stir-fried pork and oyster sauce. • Garnish with crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the peanuts on top.