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Asian Recipes
Asian-Style Sichuan Pork

Asian-Style Sichuan Pork

with Garlic Rice

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When this dish was brought to our test kitchen table, it disappeared in record time! With an unbeatable combination of snow peas, Asian greens, toasted sesame seeds and pork with mild Sichuan garlic paste, it's sure to be a hit at your table too.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove


2 packet

basmati rice

1 packet

pork strips

1 unit


1 bag

snow peas

2 bunch

Asian greens

1 sachet

sesame seeds


1 tub

Sichuan garlic paste

(ContainsGluten, Soy, Sesame, Fish, Sulphites)

Not included in your delivery

olive oil

40 g



3 cup


1 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2640 kJ
Fat16.2 g
of which saturates6.8 g
Carbohydrate72 g
of which sugars8.9 g
Protein45 g
Sodium626 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water and basmati rice, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, combine the soy sauce, the remaining garlic, a splash of water and the pork strips in a medium bowl. Mix well to combine.


Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas and cut in half. Roughly chop the Asian greens.


Heat a large frying pan over a medium-high heat. Add the sesame seeds and cook until toasted, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot and cook until softened, 3-4 minutes. Add the snow peas and cook until softened, 1 minute. Add the Asian greens and a splash of water and cook until tender, 1 minute. Season to taste with salt and pepper. Transfer to a medium bowl and cover to keep warm.


Return the frying pan to a high heat with a drizzle of olive oil. Add 1/3 of the pork and cook, tossing, until cooked through, 2-3 minutes. Transfer to a medium bowl and repeat with the remaining pork. TIP: Cooking the pork in batches over a high heat keeps it tender. Return the pork to the pan and remove from the heat. Add the Sichuan garlic paste and toss the pork to coat.


Divide the garlic rice and veggies between plates. Top the rice with the Sichuan pork. Garnish the adults' portions with the toasted sesame seeds.