Easy Malaysian Pork & Veggie Stir-Fry
with Garlic & Ginger Rice
- Milk
- Sesame
- Gluten
- Molluscs
- Wheat
- Soy
- 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 tender pork strips with an addictive mix of classic Asian sauces for an easy and flavourful bowl. Served with garlic and ginger rice and a scattering of peanuts, it's ten times better than takeaway!
Ingredients
1 packet
garlic paste
1 packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
capsicum
1
carrot
1 bag
coriander
1 packet
pork strips
1 packet
sesame oil blend
(Contains: Sesame;)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
½
long red chilli (optional)
1 bag
Asian greens
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
¼ tsp
salt
2 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• In a medium saucepan, melt butter and a dash of olive oil over a medium heat. • Add 1/2 the garlic paste and 1/2 the ginger paste and cook until fragrant, 2 minutes. Add the water and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. • Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
• While rice is cooking, cut capsicum into bite-sized chunks. Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice long red chilli (if using). • In a large frying pan, heat sesame oil blend over a medium-high heat. • Stir-fry capsicum and carrot until softened, 3-4 minutes. Add Asian greens, the remaining garlic paste and ginger paste. Cook until slightly softened and fragrant, 1 minute. Transfer to a plate.
• Return the frying pan to a high heat. Stir-fry pork strips until golden, 3-4 minutes. • Reduce the heat to medium and return veggies to the pan. Add oyster sauce, soy sauce and crushed peanuts. Cook until well coated in the sauce, 1 minute. Season with pepper.
• Divide garlic and ginger rice between bowls. • Top with Malaysian pork and veggie stir-fry. Tear over the coriander and garnish with the chilli.
