Sweet Chilli Pork Stir-Fry
with Garlic Rice & Rainbow Veggies
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 packs a punch of flavour!
Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's snow peas were in short supply, so we've replaced them 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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
4 clove
garlic
2 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 unit
capsicum
1 bag
green beans
1 unit
lemon
1 packet
sweet chilli sauce
1 packet
oyster sauce
(Contains Mollusc; )
2 packet
pork loin steaks
2 packet
roasted cashews
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 unit
courgette
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2.5 cup
water (for the rice)
½ tsp
salt
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
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, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove 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, thinly slice the capsicum. Trim the green beans and cut into 2cm pieces. Thinly slice the courgette into half-moons. Zest the lemon to get a good pinch, then slice into wedges. Slice the pork loin steaks into 1cm strips.
In a small bowl, combine the sweet chilli sauce, oyster sauce, soy sauce, water (for the sauce), lemon zest and a good squeeze of lemon juice.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the capsicum and courgette and cook until softened, 2-3 minutes. Add the green beans and cook until softened, 2 minutes. Set aside in a bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the pork strips and cook, tossing occasionally, until golden and cooked through, 2-3 minutes. Reduce the heat to low and add the sauce mixture and roasted cashews and cook until thickened slightly, 1 minute.
Divide the garlic rice between bowls and top with the rainbow veggies and sweet chilli pork. Spoon over any sauce remaining in the pan. Serve with the remaining lemon wedges.