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Sichuan Pork & Veggie Stir-Fry

Sichuan Pork & Veggie Stir-Fry

with Garlic Rice

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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 mince. With tender veggies and an aromatic bed of garlic rice, it's a winner from start to finish.

Tags:Family Friendly
Allergens:MilkGlutenSoyFishSesame

Always refer to the product label for the most accurate ingredient and allergen information.

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

2 clove

garlic

1 packet

jasmine rice

(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1

carrot

1

capsicum

1 bunch

Asian greens

½

lime

1 knob

ginger

1 packet

pork mince

1 packet

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame)

1 bag

coriander

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

1 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3411 kJ
Fat33 g
of which saturates13.2 g
Carbohydrate87.4 g
of which sugars22.4 g
Dietary Fiber0 g
Protein36.2 g
Cholesterol0 mg
Sodium1439 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Slice the capsicum into thin strips. Roughly chop the Asian greens. Zest the lime to get a good pinch, then slice into wedges. Grate the ginger (unpeeled).

3

Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Add the carrot, capsicum and a splash of water. Cook, stirring, until just tender, 4-6 minutes. Add the Asian greens and cook until wilted, 1 minute. Add the ginger and cook until fragrant, 1 minute. Add the soy sauce and toss to combine. Transfer to a bowl.

4

Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking up with a spoon, until browned, 3-5 minutes. Remove from the heat.

5

Add the veggies, Sichuan garlic paste, lime zest, a generous squeeze of lime juice and water (for the sauce) to the pork. Toss to combine.

6

Roughly chop the coriander. Divide the garlic rice between bowls and top with the Sichuan pork and veggie stir-fry. Sprinkle with the crispy shallots and coriander. Serve with the remaining lime wedges.