Pork & Oyster Sauce Stir-Fry

Pork & Oyster Sauce Stir-Fry

with Crushed Peanuts

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Whip up a tasty bowl of quick-cooking pork strips tossed with colourful veggies and an easy sauce packed with umami flavours. It’s a takeaway standard made at home in a flash!

This recipe is under 650kcal per serving.

Tags:Under 650kcalKid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

2 clove



brown onion





1 bag

green beans

1 packet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

pork strips

1 packet

crushed peanuts

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

Not included in your delivery

olive oil

¼ tsp

rice wine vinegar

1 tbs

soy sauce

(ContainsGluten, Soy)

3 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1.25 cup

water (for the rice)

2 tsp

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2717 kJ
Fat10.1 g
of which saturates2.8 g
Carbohydrate90.9 g
of which sugars24.9 g
Protein41.5 g
Sodium2273 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, add the water(for the rice) 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.

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


While the rice is cooking, finely chop the garlic. Thinly slice the brown onion. Thinly slice the carrot into half-moons. Cut capsicum into bitesized chunks. Trim the green beans. In a small bowl, combine the oyster sauce, rice wine vinegar, soy sauce, brown sugar and the water (for the sauce). Set aside.


In a large frying pan or wok, heat a drizzle of olive oil over a high heat. Cook the pork strips, in batches, tossing, until browned, 2-3 minutes. Season with salt and pepper.

TIP: Cooking the meat in batches will stop your meat from stewing and becoming tough.


Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Cook the onion, carrot and capsicum until starting to soften, 4-5 minutes. Add the garlic and green beans and cook, tossing, until just tender, 1 minute.


Return the pork strips to the pan. Add the oyster sauce mixture and cook, tossing, until well combined and the pork has cooked though, 1-2 minutes.


Divide the jasmine rice between bowls and top with the pork and oyster sauce stir-fry. Serve sprinkled with the crushed peanuts.