Stir-Fried Pork & Oyster Sauce
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Stir-Fried Pork & Oyster Sauce

Stir-Fried Pork & Oyster Sauce

with Veggies, Jasmine Rice & Crispy Shallots

In this Thai takeaway-inspired dish, we've teamed quick-cooking pork strips and crisp and colourful veggies with a simple sauce that's the perfect balance of sweet and savoury flavours, complete with a touch of zing from the ginger.

This recipe is under 650kcal per serving.

Unfortunately, this week’s crushed peanuts were in short supply, so we’ve replaced them with crispy shallots. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Under 650kcal
Kid Friendly
Allergens:
Gluten
Mollusc
Wheat
Soy

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

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

2 clove

garlic

1

carrot

½ head

broccoli

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

sweet chilli sauce

1 packet

pork strips

1 packet

ginger paste

1 packet

crispy shallots

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tsp

vinegar (white wine or rice wine)

1 tbs

soy sauce

(Contains Gluten, Soy;)

1 tbs

water (for the sauce)

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Nutritional Values

Energy (kJ)2549 kJ
Fat10.2 g
of which saturates2.3 g
Carbohydrate88.2 g
of which sugars21.4 g
Protein37.1 g
Sodium2046 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. Cut broccoli (see ingredients) into small florets, then roughly chop the stalk. • In a small bowl, combine oyster sauce, the vinegar, the soy sauce, sweet chilli sauce and the water (for the sauce). Set aside.

Little cooks: Take charge by combining the ingredients for the sauce!

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips, in batches, tossing, until browned, 2-3 minutes. • Season with salt and pepper. Transfer to a plate.

TIP: Cooking the pork in batches over high heat helps keep it tender.

4
4

• Return frying pan to high heat with a drizzle of olive oil. Stir-fry carrot and broccoli, until starting to soften, 5-6 minutes. • Add garlic and ginger paste and cook until fragrant, 1 minute.

TIP: Add a dash of water to the pan to help speed up the cooking process.

5
5

• Return pork to the pan. • Add oyster sauce mixture and cook, tossing, until heated through and well combined, 1-2 minutes.

6
6

• Divide jasmine rice between bowls. • Top with stir-fried pork and sweet oyster sauce. • Garnish with crispy shallots to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling the crispy shallots on top!