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.
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.
oyster sauce(ContainsGluten, Molluscs)
crushed peanuts(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
water (for the rice)
water (for the sauce)
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.