Southeast Asian Pork & Veggie Stir-Fry

Name: Southeast Asian Pork & Veggie Stir-Fry with Garlic Rice
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet jasmine rice; ¼ tsp salt; 1 knob ginger; ½ lime; 1 carrot; 1 bunch Asian greens; 1 packet oyster sauce; 1.25 cup water (for the rice); 1 tbs water (for the veggies); 1 packet pork strips; 1 sachet Southeast Asian Spice Blend; 1 packet crushed peanuts

with Garlic Rice

Up to 180$ + Free Treats / Extras for Life

Whip up a tasty bowl of quick-cooking pork strips tossed with colourful veggies and an easy sauce packed with umami flavours. It’s a takeaway standard made at home in a flash!

Allergens:

Milk

•Gluten

•Molluscs

•Wheat

•Peanuts

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 knob

ginger

lime

carrot

1 bunch

Asian greens

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

pork strips

1 sachet

Southeast Asian Spice Blend

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

¼ tsp

salt

1.25 cup

water (for the rice)

1 tbs

water (for the veggies)

Nutritional Values

per serving

Energy (kJ)3141 kJ

Fat27.8 g

of which saturates9.7 g

Carbohydrate79.5 g

of which sugars14.4 g

Protein41.2 g

Sodium2478 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

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 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!

While the rice is cooking, grate the ginger. Zest the lime to get a generous pinch and cut into wedges. Thinly slice the carrot into half-moons. Roughly chop the Asian greens.

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the carrot and a splash of water and cook until just tender, 5 minutes. Add the Asian greens and cook, tossing, until wilted, 1-2 minutes.

Reduce the heat to medium and add another drizzle of olive oil to the pan. Add the ginger and cook until fragrant, 1 minute. Add the oyster sauce, water (for the veggies) and a generous squeeze of lime juice. Toss to coat and heat through, 1 minute. Transfer to a bowl.

While the veggies are cooking, combine the pork strips, Southeast Asian spice blend and a drizzle of olive oil in a medium bowl. Wash and dry the frying pan and return to a high heat with a drizzle of olive oil. Cook the pork strips, in batches, until golden, 2-3 minutes.

Stir the lime zest through the rice. Divide the garlic rice between bowls. Top with the Southeast Asian pork strips and veggie stir-fry. Sprinkle over the crushed peanuts. Serve with any remaining lime wedges.