Speedy Family Pork Stir Fry
with Ginger & Carrot
Ah, ginger and pork. The two go together like Ginger Rogers and Fred Astaire. Dancing across your taste buds tonight, this lip smacking concoction in tasty oyster sauce served on a bed of pillowy jasmine rice won’t fail to have you swinging.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
600 g
pork strips
1 knob
ginger
½
long red chilli
2 clove
garlic
1.5 cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
200 g
sugar snap peas
2
carrots
3 tbs
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
Not included in your delivery
2 tsp
sesame oil
(Contains: Sesame;)
cup
water
1.5 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
2 tsp
sugar
Utensils
Cooking Steps
To prepare the ingredients, peel and grate the ginger. Deseed the long red chilli and finely slice. Peel and crush the garlic. Rinse the Jasmine rice well. Trim and destring the sugar snap peas and cut the carrot into matchsticks.
Place the pork strips into a bowl. Add in the ginger, long red chilli, garlic, and the sesame oil. Set aside and marinate for 10 minutes.
Meanwhile, place the Jasmine rice and water in a medium saucepan, bring the water to the boil and cook for 10-12 minutes or until the rice is soft and the water has been absorbed.
While the rice is cooking, place a large wok or frying pan over a high heat. When the wok is very hot, add the marinated pork strips to the pan and cook for 2 minutes. Remove the pork from the pan and set aside. No need to clean the pan, just add in the sugar snap peas, carrot, oyster sauce, salt-reduced soy sauce, sugar, and a splash of water and cook for 1-2 minutes or until the veggies are slightly soft. Return the pork to the pan and cook until heated through.
Divide the rice between bowls and serve with the saucy ginger pork stir fry.
