HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChinese Pork & Veggie Stir Fry
Chinese Pork & Veggie Stir Fry

Chinese Pork & Veggie Stir Fry

with Crushed Peanuts

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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.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

jasmine rice

3 clove


1 unit

brown onion

1 unit


2 unit

red capsicum

1 bag

snow peas

1 tub

oyster sauce

(ContainsGluten, Molluscs)

1 packet

pork strips

1 packet

crushed peanuts

(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)

Not included in your delivery

olive oil

2.5 cup

water (for the rice)

2 tbs

soy sauce

(ContainsGluten, Soy)

1.5 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2570 kJ
Fat9.9 g
of which saturates2.7 g
Carbohydrate88.7 g
of which sugars22.9 g
Dietary Fibre0 g
Protein40.6 g
Cholesterol0 mg
Sodium2570 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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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.