Stir-Fried Pork & Oyster Sauce
with Veggies, Microwaveable Rice & Crispy Shallots
- Gluten
- Molluscs
- Wheat
- Peanuts
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
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!*
Ingredients
1
Carrot
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Sweet Chilli Sauce
250 g
Pork Strips
1 packet
Broccoli
1 packet
Garlic Paste
1 packet
Ginger Paste
1 packet
Microwavable Basmati Rice
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
1 tsp
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
2 tbs
water
Cooking Steps
- Thinly slice carrot into half-moons. Thinly slice spring onion.
- 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!
- 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.
- Return frying pan to high heat with a drizzle of olive oil. Stir-fry carrot and broccoli florets, until starting to soften, 5-6 minutes.
- Add garlic paste and ginger paste and cook until fragrant, 1 minute.
TIP: Cooking the pork in batches over high heat helps keep it tender.
TIP: Add a dash of water to the pan to help speed up the cooking process.
- Return pork to the pan. Add oyster sauce mixture and cook, tossing, until heated through and well combined, 1-2 minutes.
- Microwave basmati rice until steaming, 2-3 minutes.
- Divide rice between bowls.
- Top with stir-fried pork and sweet oyster sauce.
- Garnish with crushed peanuts and spring onion to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the crispy shallots on top!
