Sweet Chilli Pork Stir-Fry
with Garlic Rice, Rainbow Veggies & Peanuts
- Milk
- 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
Serve up a stir-fry loaded with all the good stuff! A colourful array of veggies and tender pork strips are tossed through a sweet and zesty Thai-style sauce for an easy dinner that tastes so much better than takeaway!
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1
capsicum
1 bag
snow peas
1
carrot
½
lime
1 packet
sweet chilli sauce
1 sachet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
pork strips
1 packet
crushed peanuts
(Contains: Peanuts 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
(Contains: Milk)
1.5 cup
water (for the rice)
¼ tsp
salt
½ tsp
soy sauce
(Contains: Gluten, Soy)
2 tsp
water (for the sauce)
Utensils
Cooking Steps
Finely chop the garlic. In a large saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the capsicum. Trim the snow peas and chop into 2cm pieces. Thinly slice the carrot (unpeeled) into half moons. Zest the lime to get a good pinch, then slice into wedges.
In a small bowl, combine the sweet chilli sauce, oyster sauce, soy sauce, water (for the sauce), lime zest and a good squeeze of lime juice.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the capsicum and carrot and cook for 2-3 minutes. Add the snow peas and cook, 2 minutes. Transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork strips, tossing occasionally, until golden and cooked through, 2-3 minutes. Reduce the heat to low, then add the sauce and crushed peanuts. Cook until thickened slightly, 1 minute.
Divide the garlic rice between bowls and top with the rainbow veggies and sweet chilli pork stir-fry. Spoon over any sauce from the pan. Serve with any remaining lime wedges.
Customer reviews
Review summary
Updated on July 2026- Flavour: The sweet chilli, oyster, and soy sauce combination delivers a bold, satisfying flavour that many customers loved. Some found it a touch salty or sweet, while others felt it needed more spice or depth.
- Ease of prep: Most found this a quick and straightforward weeknight cook, though a few noted the veggie prep took a little longer than expected.
- Suggestions: Several customers recommended going easy on the lime juice — around a quarter lime — to avoid it overpowering the sauce. Some added extra garlic, chilli, or a splash of kecap manis to boost flavour, and a few swapped peanuts into the stir-fry rather than the rice. If the pork strips are unevenly sized, cutting them down before cooking helps ensure even results. Cutting carrots smaller also helps them cook through in the time given.
- Leftovers: This dish made great leftovers, with several customers enjoying it for lunch the next day. One customer noted the dish (minus rice) froze well for a quick future meal.
- Portions: Most found the serves generous, though a handful felt the pork quantity was on the light side for two adults.
