Family Ginger Pork Stir Fry
- Gluten
- Molluscs
- Wheat
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Our favourite way to enjoy vegetables (and we hope it’s yours too) is in a stir-fry. Simply chop, add sauce, fry and serve over rice - yum! This stir-fry is deliciously sweet, sticky and gingery; you’ll really have to try your best not to eat all the veggies straight out of the wok. The fast cook time adds yet another reason to love this dishsave this one for a night the kids are really hungry because it will be ready in a flashy 30 minutes!
Ingredients
500 g
pork strips
1 knob
ginger
1
long red chilli
2 clove
garlic
1.33 cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
4 tbs
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
½ bag
snow peas
2
carrots
Not included in your delivery
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
3 tsp
sugar
Utensils
Cooking Steps
To prepare the ingredients, peel and grate the ginger, and peel and crush the garlic. Slice the long red chilli (deseeded), trim and destring the snow peas, and cut the carrot into matchsticks.
Place the pork strips into a bowl. Add in the ginger, long red chilli, garlic, and a dash of vegetable oil, and marinate for 10 minutes.
Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear. Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
Heat a large wok or frying pan over a high heat. When the wok is very hot, add the marinated pork strips to the pan and cook for 2 minutes. Remove the pork from the pan and set aside. No need to clean the pan, just add in the oyster sauce, soy sauce, sugar, snow peas, carrots and a splash of water and cook for 1-2 minutes or until the veggies are slightly soft. Return the pork to the pan and cook until heated through.
Divide the rice between bowls and serve with the saucy ginger pork stir fry.
