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Sichuan Pork Stir-Fry for Dinner

Sichuan Pork Stir-Fry for Dinner

with a Zesty Ginger Pork Wrap for Lunch

dinner to lunch
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Cook once, eat twice! This recipe makes a tasty dinner, plus we've given you extra ingredients to transform the leftovers into a different and satisfying lunch for the next day! Enjoy a sweet and spicy pork stir-fry for an aromatic Asian dinner then roll up a zesty pork wrap with sautéed cabbage for a sensational lunch the next day.

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2440kJ Energy, 15.3g Fat, 3.5g Saturated Fat, 74.7g Carbohydrate, 27.8g Sugars, 29.8g Protein, 1440mg Sodium.

Allergens:MilkGlutenSoyTree NutsFishSesame

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

1 unit

lime

1 knob

ginger

2 unit

carrot

1 bag

green beans

1 bunch

coriander

2 tub

sweet chilli sauce

1 bag

shredded white cabbage

1 packet

pork mince

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

4 unit

classic wraps

(ContainsGlutenMay be present Soy)

1 tub

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

⅓ cup

soy sauce

(ContainsGluten, Soy)

¼ cup

water (for the pork)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3730 kJ
Fat35.8 g
of which saturates12.4 g
Carbohydrate83.9 g
of which sugars18.8 g
Dietary Fibre0 g
Protein52.9 g
Cholesterol0 mg
Sodium1910 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Lid
Medium Pan
Grater
Small Bowl
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook for 1-2 minutes, or until golden and fragrant. Add the basmati rice, water (for the rice), and salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water is absorbed.

2

While the rice is cooking, zest the lime. Finely grate the ginger. Grate or finely chop the carrot (unpeeled). Trim the green beans and slice in half. Roughly chop the coriander. In a small bowl, combine the sweet chilli sauce, lime zest and a squeeze of lime juice. Set the sauce mixture aside for the lunch wraps. TIP: Add as much or as little lime juice as you like depending on your taste.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add the shredded white cabbage and a pinch of salt and pepper and cook for 3-4 minutes, or until softened. Transfer to a medium bowl and set aside for the lunch wraps. TIP: If you prefer crunchy to cooked cabbage, feel free to skip this step and use it raw!

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork mince and ginger and cook, breaking up with a spoon, for 3-4 minutes, or until browned. Add the carrot, soy sauce and a squeeze of lime juice and cook for 1-2 minutes, or until fragrant. Transfer 2 portions of the pork to a bowl and set aside. (This will become your lunch!) Return the remaining pork to the heat and add the green beans. Cook for 3-4 minutes or until just tender. Stir through the Sichuan garlic paste and water (for the pork).

5

Divide the garlic rice between plates and top with the Sichuan garlic pork mince & green bean stir-fry. Sprinkle with the roasted cashews and 1/2 the coriander (reserve the rest for lunch). Serve with any remaining lime.

6

When you're ready to pack your lunch, place 4 classic wraps on a flat surface. Divide the cooked white cabbage between the wraps. Top with the reserved ginger pork, drizzle with the sweet chilli-lime sauce and sprinkle with the remaining coriander. Tuck in the ends and tightly roll into wraps. Wrap in foil or plastic wrap. At lunchtime, remove the wrapping and reheat in a sandwich press or microwave until heated to your liking.