Ginger Pork & Veggie Stir-Fry
with Peanuts & Lemon- Gluten
- Soy
- Sulphites
- Wheat
- Molluscs
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
This stir-fry coats juicy pork mince with an addictive mix of classic Asian sauces, plus ginger and garlic for an easy crowd-pleaser. Served with fragrant jasmine rice and a scattering of roasted peanuts for some crunch, it's 10 times better than takeaway!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1
zucchini
3 clove
garlic
½
lemon
1 packet
pork mince
1 packet
ginger paste
1 packet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
1 packet
oyster sauce
(Contains: Gluten, Wheat, Molluscs;)
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
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
Utensils
Cooking Steps
• In a medium saucepan, bring the water (for the rice) to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice carrot and zucchini into half-moons. • Finely chop garlic. • Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and zucchini, tossing, until tender, 4-5 minutes. • Transfer to a plate.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook pork mince, breaking up with a spoon, until browned, 3-4 minutes. • Add garlic and ginger paste. Cook until fragrant, 1 minute.
• Return veggies to the pan, then add kecap manis, oyster sauce, the water (for the sauce) and a generous squeeze of lemon juice. • Cook, stirring, until well combined, 1 minute.
TIP: Add a splash more water to loosen the mixture, if needed
• Divide rice between bowls. Top with ginger pork and veggie stir-fry. • Sprinkle with crushed peanuts. • Serve with any remaining lemon wedges. Enjoy!
