Sichuan Pork Stir-Fry
with Garlic Rice & Crispy Shallots
Is it time to lift your stir-fry game? With a few simple tricks – cooking the meat in batches, getting the veggies started before adding the sauce and adding flavour to the rice with garlic – you'll be a stir-fry superstar in no time!
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccoli. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/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 Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bunch
Asian Greens
1 unit
carrot
½ head
broccoli
½ unit
lime
1 packet
pork loin steaks
1 pinch
chilli flakes
1 packet
Sichuan garlic paste
(Contains Sesame, Soy; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
2 tsp
soy sauce
(Contains Gluten, Soy; )
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). 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 minute. Add the water (for the rice) and the 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 the pan from the heat and keep covered until the rice is tender and 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, roughly chop the Asian greens. Thinly slice the carrot (unpeeled) into halfmoons. Cut the broccoli (see ingredients list) into small florets, then roughly chop the stalk. Slice the lime (see ingredients list) into wedges. Slice the pork loin steaks into 1cm strips.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the pork strips and a pinch of salt and pepper and cook, tossing occasionally, until browned and cooked through, 2-3 minutes. Transfer to a plate. Repeat with the remaining pork.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Return the frying pan to a medium-high heat. Add the carrot, broccoli and a splash of water and cook, stirring, until softened, 5-6 minutes. Add the Asian greens and cook until softened, 1-2 minutes. Add the soy sauce and a pinch of chilli flakes (if using) and cook, stirring, until combined, 1 minute.
Remove the pan from the heat and add the Sichuan garlic paste, water (for the sauce) and pork. Toss to combine and coat the pork in the sauce.
Divide the garlic rice between bowls and top with the Sichuan pork stir-fry. Squeeze over the lime juice and sprinkle with the crispy shallots.