Sweet Chilli Pork & Veggie Stir-Fry
with Garlic Rice, Peanuts & Lime
Serve up a stir-fry loaded with all the good stuff! A colourful array of veggies and tender pork strips are tossed through a sweet and zesty Thai-style sauce for an easy dinner that tastes so much 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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
capsicum
1 bag
snow peas
1
carrot
½
lime
1 packet
sweet chilli sauce
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
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
20 g
butter
(Contains Milk;)
½ tsp
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water (for the rice)
2 tsp
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt 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 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!
While the rice is cooking, thinly slice the capsicum. Trim the snow peas and chop into thirds. Thinly slice the carrot into half-moons. Zest the lime to get a good pinch, then slice into wedges.
In a small bowl, combine the sweet chilli sauce, oyster sauce, soy sauce, the water (for the sauce), lime zest and a good squeeze of lime juice.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the carrot and capsicum, until starting to soften, 2-3 minutes. Add the snow peas and cook until tender, 2 minutes. Transfer to a bowl. Cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork strips, tossing occasionally, until golden and cooked through, 2-3 minutes. Reduce the heat to low, then add the sauce mixture and crushed peanuts. Cook, stirring, until slightly thickened and heated through, 1 minute.
Divide the garlic rice between bowls. Top with the veggie stir-fry and sweet chilli pork, spooning over any remaining sauce from the pan. Serve with any remaining lime wedges.