Sichuan Pork & Ginger Greens
with Garlic Rice
- Milk
- Gluten
- Soy
- Sesame
- Fish
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- 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
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
pork strips
1
zucchini
1 bag
sugar snap peas
1 bunch
Asian greens
1 knob
ginger
½ sachet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
Sichuan garlic paste
(Contains: Gluten, Soy, Sesame, Fish, Wheat;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
¼ tsp
salt
2 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water, the salt and basmati rice, stir and bring to the boil. Reduce the 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. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, combine the soy sauce and the remaining garlic in a medium bowl. Add the pork strips and toss to coat.
Thinly slice the zucchini into half-moons. Trim the snow peas and slice in half. Roughly chop the Asian greens. Grate the ginger.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and cook until toasted, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the zucchini until softened, 3-4 minutes. Add the snow peas and cook until softened, 1 minute. Add the Asian greens, ginger, and a splash of water and cook until tender, 1 minute. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.
Return the large frying pan to a high heat with a drizzle of olive oil. Cook the pork, in batches, tossing, until cooked through, 2-3 minutes. Transfer to a medium bowl. Return the pork to the pan and remove from the heat. Add the Sichuan garlic paste and toss to coat the pork.
Divide the garlic rice and veggies between plates. Top the rice with the sichuan pork. Garnish with the sesame seeds.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Sichuan garlic paste, finding it flavourful without being too spicy. Some found it a bit salty or sweet.
- Ease of prep: Customers praised the dish as quick, easy to make, and beginner-friendly. The garlic rice was particularly popular.
- Suggestions: Several recommended adding extra vegetables like capsicum or carrot for more colour and flavour. Some preferred less ginger in the greens.
- Leftovers: Many found the portions generous, with tasty leftovers that reheated well for lunch the next day.
- Meat quality: While some loved the tender pork, others found it chewy or gristly. A few suggested trying it with chicken instead.
