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Hoisin Pork & Peanut Stir-Fry

Hoisin Pork & Peanut Stir-Fry

with Jasmine Rice & Asian Greens

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Hoisin pork stir-fry is always going to be a winner for a quick weeknight meal, but when you add toasted peanuts and sesame seeds? Well, then you’ve really got a party.

Allergens:SesameSoyGlutenPeanuts

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

red capsicum

1 unit

carrot

1 bunch

spring onions

1 bunch

Asian greens

1 knob

ginger

1 packet

pork loin

1 packet

jasmine rice

1 sachet

hoisin sauce

(ContainsSesame, Soy)

1 sachet

roasted peanuts

(ContainsPeanutsMay be present Milk, Tree Nuts, Sesame, Soy)

1 sachet

sesame seeds

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

Not included in your delivery

olive oil

3 cup

water

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

2 tsp

red wine vinegar

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2980 kJ
Fat17.7 g
of which saturates2.8 g
Carbohydrate84 g
of which sugars21 g
Dietary Fibre0 g
Protein51.8 g
Cholesterol0 mg
Sodium1450 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Mixing Bowl
Lid
Saucepan
Sieve
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Cut the pork loin steaks into 2 cm chunks. Cut the red capsicum into 1 cm cubes. Cut the carrot (unpeeled) into 1 cm cubes. TIP: Keep the skin on the carrot to retain the nutrients. Roughly chop the Asian greens. Grate the ginger (unpeeled). Finely slice the spring onion.

2

In a medium bowl, combine the hoisin sauce, soy sauce, vinegar, brown sugar (or honey) and olive oil (2 tsp for 2 people/ 1 tbs for 4 people). Place the pork chunks in a second medium bowl and pour over 1/3 of the hoisin-soy sauce mixture. Toss to coat the pork and set aside to marinate. TIP: If you have the time, allow the pork to marinate for 30 minutes to enhance the flavour and increase tenderness.

3

While the pork is marinating, rinse the Jasmine rice well. Bring the rice and the water (check the ingredients list for the amount) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.

4

While the rice is cooking, heat a large frying pan over a medium-high heat. Add the crushed peanuts and the sesame seeds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside in a small bowl.

5

Heat a drizzle of olive oil in the same large pan over a high heat. Cook the pork chunks in batches for 3-4 minutes, or until cooked through. TIP: Cooking the pork in batches stops it from stewing in the pan. Set aside in a small bowl. Add the red capsicum, carrot, Asian greens and ginger to the same pan and cook for 2-3 minutes, or until just tender. Return the pork to the pan and add the remaining hoisin soy-sauce mixture. Stir for 1 minute, or until heated through.

6

Divide the rice between bowls and top with the hoisin pork and vegetable stir-fry. Sprinkle over the toasted nuts and seeds and the spring onion.