Stir-Fried Pork & Oyster Sauce
with Veggies & Crushed Peanuts
We've teamed quick-cooking pork strips with crisp and colourful veggies, plus a simple, crowd-pleasing sauce. The result is a dish with all the takeaway vibes, but without the calorie overload. You're welcome!
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
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
½
brown onion
1
carrot
1
capsicum
1 bag
green beans
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
ginger paste
1 packet
pork strips
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
¼ tsp
rice wine vinegar
1 tbs
soy sauce
(Contains Gluten, Soy;)
3 tsp
brown sugar
1.25 cup
water (for the rice)
2 tsp
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. 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!
Finely chop the garlic. Thinly slice the brown onion (see ingredients). Thinly slice the carrot into half-moons. Cut the capsicum into bite-sized chunks. Trim the green beans. In a small bowl, combine the oyster sauce, ginger paste, rice wine vinegar, soy sauce, brown sugar and the water (for the sauce). Set aside.
In a large frying pan or wok, heat a drizzle of olive oil over a high heat. Cook the pork strips, in batches, tossing, until browned, 2-3 minutes. Season with salt and pepper. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Stir-fry the onion, carrot and capsicum until starting to soften, 4-5 minutes. Add the garlic and green beans and cook, until just tender, 1 minute.
Return the pork strips and oyster sauce mixture to the pan and cook, tossing, until well combined, 1-2 minutes.
Divide the jasmine rice between bowls. Top with the pork and oyster sauce stir-fry. Sprinkle with the crushed peanuts to serve.