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, Molluscs, Wheat)
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
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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The ginger, kecap manis, and oyster sauce combination delivers bold, fragrant flavour that many describe as better than takeaway. Some found the sauce too sweet or salty, so adjusting quantities to taste is worth considering.
- Ease of prep: Most found this a quick and straightforward weeknight meal, with the bulk of the effort in slicing the vegetables before a fast cooktop finish.
- Suggestions: Several customers recommend using only half the kecap manis and oyster sauce to reduce sweetness and saltiness, and adding chilli flakes or fresh chilli for a bit of heat. A squeeze of lemon is well worth including, as many noted it cuts through the richness of the sauce beautifully.
- Leftovers: This dish reheats well and makes a great next-day lunch; some customers noted the flavour improves after a night in the fridge, and it also freezes well in portions.
- Portions: A number of customers felt the vegetable quantity was light for a stir-fry, with broccoli, capsicum, baby corn, or bok choy suggested as easy additions to bulk it out.
