Chinese Pork & Veggie Stir Fry
with Crushed Peanuts
Whip up a tasty bowl of quick-cooking pork strips tossed with colourful veggies and an easy sauce packed with umami flavours. It’s a takeaway standard made at home in a flash!
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
2 packet
jasmine rice
3 clove
garlic
1 unit
brown onion
1 unit
carrot
2 unit
red capsicum
1 bag
snow peas
1 tub
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
pork strips
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
2.5 cup
water (for the rice)
2 tbs
soy sauce
(Contains Gluten, Soy;)
1.5 tbs
brown sugar
1 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
Add the water (for the rice) to a medium saucepan 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 all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Cut the red capsicum into 2cm chunks. Trim the snow peas. In a small bowl, combine the oyster sauce, soy sauce, brown sugar and water (for the sauce). Set aside.
In a large frying pan or wok, heat a drizzle of olive oil over a high heat. Add 1/3 of the pork strips and season with salt and pepper. Cook, tossing, until browned, 2-3 minutes. Transfer to a large bowl and cook the remaining pork. TIP: Browning the pork in batches over a high heat prevents the meat stewing and ensures a tender result. The pork will finish cooking in step 5.
Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Add the onion, carrot and capsicum and cook until starting to soften, 4-5 minutes. Add the garlic and snow peas and cook, tossing often, until just tender, 1 minute.
Return the pork strips to the pan along with the oyster sauce mixture and cook, tossing, until well combined and the pork is cooked through, 1-2 minutes.
Divide the jasmine rice between bowls and top with the oyster pork and veggie stir-fry. Sprinkle the crushed peanuts over the adult's portions.
