Sticky Chinese Style Pork & Ginger Greens
with Garlic & Coriander Rice
- Gluten
- Sesame
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
This bountiful bowl has "new favourite" written all over it! Our mild Sichuan garlic paste is the key ingredient, giving a delicious flavour kick to pork strips. With loads of greens and an aromatic bed of garlic rice, it's a winner from start to finish.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Coriander
2
Garlic
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Ginger Paste
1 packet
Green Beans
250 g
Pork Strips
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
• Finely chop garlic and coriander. • In a medium saucepan, melt the butter over medium heat. Add half the garlic and cook until fragrant, 1 minute. Add the water, a good pinch of salt and basmati rice. Stir and bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. • When the rice has finished cooking, stir coriander through.
• While the rice is cooking, in a medium bowl, combine the soy sauce and the remaining garlic. • Add pork strips and toss to coat. • Thinly slice zucchini into half-moons. • Trim green beans and chop into thirds.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and green beans, tossing, until softened, 4-5 minutes. • Add baby spinach leaves and ginger paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. Cook pork, in batches, tossing, until cooked through, 2-3 minutes. Transfer to a bowl. • Return all pork to the pan and remove from heat. Add garlic stir-fry sauce and toss to coat the pork.
• Divide the garlic and coriander rice and ginger veggies between bowls. • Top rice with the Sichuan pork. • Garnish with sesame seeds (see ingredients) to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the sticky sauce and ginger flavours, with some finding the garlic rice too strong. A few found it bland.
- Ease of prep: Customers praised the recipe as quick, easy to make, and perfect for busy nights.
- Suggestions: Some suggested swapping zucchini for bok choy, adding extra chilli for heat, or omitting coriander if preferred.
- Leftovers: The dish reheated well, with some noting it tasted even better the next day.
- Portions: Several mentioned generous servings, though a few wanted more sauce or less rice.
