Pork & Oyster Sauce Stir-Fry

Name: Pork & Oyster Sauce Stir-Fry with Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 packet jasmine rice; 2 clove garlic; ½ brown onion; 1 carrot; 1 capsicum; 1 bag green beans; 1 packet oyster sauce; ¼ tsp rice wine vinegar; 1 tbs soy sauce; 3 tsp brown sugar; 1 packet pork strips; 1 packet crushed peanuts; 1.25 cup water (for the rice); 2 tsp water (for the sauce)

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!

This recipe is under 650kcal per serving

Tags:

Kid Friendly

•Calorie Smart

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

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

2 clove

garlic

brown onion

carrot

capsicum

1 bag

green beans

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

pork strips

1 packet

crushed peanuts

(Contains: Peanuts; 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

¼ tsp

rice wine vinegar

1 tbs

soy sauce

(Contains: Gluten, Soy;)

3 tsp

brown sugar

1.25 cup

water (for the rice)

2 tsp

water (for the sauce)

Nutritional Values

per serving

Energy (kJ)2717 kJ

Fat10.1 g

of which saturates2.8 g

Carbohydrate90.9 g

of which sugars24.9 g

Protein41.5 g

Sodium2273 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

In a medium saucepan, add the water(for the rice) 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. Thinly slice the brown onion. Thinly slice the carrot into half-moons. Cut capsicum into bite-sized chunks. Trim the green beans. In a small bowl, combine the oyster sauce, rice wine vinegar, soy sauce, brown sugar and the water (for the sauce). Set aside.

In a large frying pan or wok, heat a drizzle of olive oil over a high heat. Cook the pork strips, in batches, tossing, until browned, 2-3 minutes. Season with salt and pepper. Transfer to a bowl.

TIP: Cooking the meat in batches will stop your meat from stewing and becoming tough.

Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Cook the onion, carrot and capsicum until starting to soften, 4-5 minutes. Add the garlic and green beans and cook, tossing, until just tender, 1 minute.