Char Siu Pork & Radish Slaw with Rice & Crispy Shallots
Pre-Prepped | Three Steps | Ready in 15
- Gluten
- Molluscs
- Wheat
- Soy
- Milk
- Sesame
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight, bring the Chinese restaurant vibes to your dinner table with this speedy dish, which infuses pork strips with the perfect balance of sweet, salty and savoury flavours. Heads-up - you'll need a microwave for this recipe! This recipe is under 650kcal per serving.
Ingredients
1
Red Radish
1 packet
Pea Pods
1 bag
slaw mix
1 packet
pork strips
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
ginger paste
1 packet
char siu paste
(Contains: Soy)
1 packet
microwavable basmati rice
(Contains: Soy)
1 packet
crispy shallots
1 packet
Japanese dressing
(Contains: Sesame, Soy)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Chop radish and pea pods • In a medium bowl, add radish, pea pods and slaw mix • Just before serving, add Japanese dressing and a drizzle of olive oil. Season and toss to combine
• Heat olive oil in a frying pan over high heat • Cook pork strips, until golden, 2-3 mins • Stir in ginger paste, char siu paste, oyster sauce and a splash of water, until slightly reduced, 1 min
• Meanwhile, microwave rice until steaming, 2-3 mins. Stir the butter through rice. Season • Serve rice and slaw topped with pork • Sprinkle over crispy shallots
Customer reviews
Review summary
Updated on July 2026- Flavour: The char siu sauce is rich and bold; some found it overpowering and suggest using a little less to balance the dish.
- Ease of prep: Quick and easy to pull together, making it a great option for busy weeknights.
- Suggestions: Mixing the pork through the rice and slaw helps mellow the strong sauce and brings the dish together nicely.
- Portions: Some felt the pork quantity was on the small side and suggested increasing it for a more satisfying serve.
