Chinese Pork & Veggie Stir Fry

Name: Chinese Pork & Veggie Stir Fry with Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2.5 cup water (for the rice); 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; 2 tbs soy sauce; 1.5 tbs brown sugar; 1 tbs water (for the sauce); 1 packet pork strips; 1 packet crushed peanuts

with Crushed Peanuts

Get up to $200 off!

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!

Allergens:

Gluten

•Molluscs

•Wheat

•Soy

•Peanuts

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

2 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

3 clove

garlic

1 unit

brown onion

1 unit

carrot

2 unit

red capsicum

1 bag

snow peas

1 tub

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

pork strips

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, 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

per serving

Calories2570 kcal

Fat9.9 g

of which saturates2.7 g

Carbohydrate88.7 g

of which sugars22.9 g

Protein40.6 g

Sodium2570 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Wok

Cooking Steps

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.