Sichuan Pork & Veggie Stir-Fry
with Ginger Rice
- Peanuts
- Soy
- Fish
- Gluten
- Sesame
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Asian Greens
250 g
Pork Mince
1
Red Onion
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Ginger Paste
1 packet
Green Beans
1
Lemon
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Sichuan Garlic Paste
(Contains: Soy, Fish, Gluten, Sesame)
1
Long Chilli
Cooking Steps
In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the ginger paste and cook until fragrant, 1-2 minutes. Add the water and a pinch of salt 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. 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, thinly slice the red onion. Finely chop the garlic. Trim the green beans, then cut into thirds. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Slice the lemon into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the green beans until softened, 5-6 minutes. Add the Asian greens, garlic, soy sauce and a dash of water and cook until wilted, 1 minute. Season with salt and pepper, then transfer to a medium bowl.
Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the onion and pork mince, breaking up with a spoon, until browned, 3-4 minutes. Remove the pan from the heat, then stir through the Sichuan garlic paste. Transfer to the bowl with the veggies.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, crack in the eggs. Fry until the yolks are cooked to your liking, 4-5 minutes. TIP: This will give a soft yolk. Fry for 6-7 minutes for a hard yolk.
Divide the ginger rice between plates, then top with the Sichuan pork, veggie stir-fry and a fried egg. Sprinkle with the chilli (if using) and roasted peanuts. Serve with the lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the burst of flavours, with some finding it reminiscent of Indonesian cuisine or restaurant-quality Chinese takeaway.
- Ease of prep: Quick and easy to prepare, though some noted a bit more prep work than usual.
- Suggestions: Several recommended adding extra chilli for more heat, while others suggested including more varied vegetables.
- Leftovers: Many enjoyed leftovers for lunch the next day, with some noting the flavours improved overnight.
- Portions: Some found it generously sized, while others wanted more pork mince for larger families.
