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Malaysian Pork & Veggie Stir-Fry
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Malaysian Pork & Veggie Stir-Fry

Malaysian Pork & Veggie Stir-Fry

with Garlic Rice & Crushed Peanuts

This stir-fry coats tender pork strips with an addictive mix of classic Asian sauces for an easy and flavourful bowl. Served with garlic rice and a scattering of peanuts, it's ten times better than takeaway!

Tags:
Kid Friendly
Quick Prep
Quick
Over 30g protein
Allergens:
Sesame
Gluten
Mollusc
Wheat
Soy
Peanut

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

jasmine rice

1

capsicum

1

carrot

1 bag

green beans

1 packet

ginger paste

1 packet

pork strips

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 bag

coriander

1 packet

crushed peanuts

(Contains Peanut; 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

20 g

butter

1.25 cup

water

drizzle

sesame oil

(Contains Sesame;)

2 tsp

soy sauce

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)3208 kJ
Fat27.4 g
of which saturates9 g
Carbohydrate89.5 g
of which sugars19.8 g
Protein37.6 g
Sodium3161 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• In a medium saucepan, melt the butter and a dash of olive oil over medium heat. • Add garlic paste and cook until fragrant, 2 minutes. Add the water and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• While the rice is cooking, cut capsicum into bite-sized chunks. Thinly slice carrot into half-moons. Trim and halve green beans. • In a large frying pan, heat a drizzle of the sesame oil over medium-high heat. • Cook capsicum, carrot and green beans, tossing, until softened, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. Transfer to a plate.

3
3

• Return frying pan to high heat with a drizzle of olive oil. Cook pork strips, tossing, until golden, 3-4 minutes. • Reduce heat to medium and return the veggies to the pan. Add oyster sauce and the soy sauce. Cook, stirring, until well coated in the sauce, 1 minute. Season with pepper.

4
4

• Divide garlic rice between bowls • Top with Malaysian pork and veggie stir-fry. • Tear over coriander and top with crushed peanuts to serve. Enjoy!