Thai-Spiced Pork & Veggie Stir-Fry
with Coconut Rice & Peanuts
Thanks to a medley of sweet chilli, ginger and lemongrass, and our Thai stir-fry spice blend, this dish smells so amazing as it cooks, it's tempting to eat it straight from the pan. But it's worth the short wait, especially when served over fluffy coconut rice, the tastiest accompaniment around. Don't forget the roasted peanut garnish, for extra crunch and nuttiness.
Unfortunately, this week's green beans were in short supply, so we've replaced them with zucchini. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 packet
sweet chilli sauce
1 packet
Ginger Lemongrass Paste
1 packet
pork strips
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 sachet
Thai Stir-Fry Sauce
(Contains Fish, Soy;)
1
zucchini
Not included in your delivery
1
olive oil
¾ cup
water
½ tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, add coconut milk, the water and a generous pinch of salt. Bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Thinly slice zucchini and carrot into rounds. Set aside. • In a small bowl, combine sweet chilli sauce, ginger-lemongrass paste, the soy sauce and a splash of water. Set aside.
• In a medium bowl, combine Thai stir-fry spice, a pinch of salt and a drizzle of olive oil. • Add pork strips, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook pork, in batches, tossing, until browned and cooked through, 2-3 minutes. Transfer to a plate.
TIP: Cooking the pork in batches over a high heat helps it stay tender.
• Return frying pan to medium-high heat. Cook zucchini and carrot, tossing, until just tender, 3-4 minutes. • In the last minute, add the sweet chilli mixture. Return pork to pan and toss until coated and heated through. Remove pan from heat.
• Divide coconut rice between bowls. • Top with Thai-spiced pork and veggie stir-fry. • Sprinkle with roasted peanuts to serve. Enjoy!