Ginger Pork Stir Fry
with Sugar Snap Peas
Ah, ginger and pork. The two go together like Ginger Rogers and Fred Astaire. Dancing across your taste buds tonight, this lip smacking concoction in tasty oyster sauce served on a bed of pillowy Jasmine rice won’t fail to have you swinging.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
pork strips
1 knob
ginger
1
long red chilli
1 clove
garlic
¾ cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
2 tbs
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
100 g
sugar snap peas
1
carrot
Not included in your delivery
3 cup
water
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
2 tsp
sugar
Utensils
Cooking Steps
To prepare the ingredients, peel and finely grate the ginger. Deseed and slice the long red chilli. Peel and crush the garlic. Trim and destring the sugar snap peas. Peel the carrot and cut into matchsticks. Lastly, rinse the Jasmine rice well.
Place the pork strips into a bowl and add in the ginger, long red chilli, garlic, and a dash of vegetable oil. Marinate for 10 minutes.
Place the Jasmine rice and water in a medium saucepan and bring to the boil. Cook for 10-12 minutes or until the rice is soft. Drain.
Heat a large wok or frying pan over a high heat. Add the marinated pork strips 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, salt-reduced soy sauce, sugar, sugar snap peas, carrot 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.
