Malaysian Pork & Veggie Stir-Fry

Name: Malaysian Pork & Veggie Stir-Fry with Garlic Rice & Crushed Peanuts
Total time: 25 min
Yield: 2
Cuisine: Malaysisk
Ingredients: 1 packet Jasmine Rice; 1 packet Green Beans; 1 packet Coriander; 2 Garlic; 1 packet Crushed Peanuts; 1 Capsicum; 1 packet Oyster Sauce; 250 g Pork Strips; 1 packet Ginger Paste; 1 Carrot

with Garlic Rice & Crushed Peanuts

4.0(290)

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Calories

:

613 kcal

Protein

:

37.4g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

High Protein

Allergens:

Peanuts
Gluten
Molluscs
Wheat
May contain traces of allergens
Gluten
Soy
Wheat
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Pecan
Pine nut
Pistachio
Sesame
Walnut

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Green Beans

1 packet

Coriander

2

Garlic

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1

Capsicum

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat;)

250 g

Pork Strips

1 packet

Ginger Paste

1

Carrot

Nutritional Values

Calories613 kcal

Energy (kJ)2570 kJ

Fat13.8 g

of which saturates4.2 g

Carbohydrate84 g

of which sugars18.3 g

Dietary Fibre23.2 g

Protein37.4 g

Sodium2300 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

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

• 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

• 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

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