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.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Unfortunately, this week’s zucchini and capsicum were in short supply, so some customers will receive green beans and shredded cabbage instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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.
shredded cabbage mix
oyster sauce(ContainsGluten, Molluscs)
crushed peanuts(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
water (for the rice)
water (for the sauce)
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
Finely chop the garlic. Thinly slice the brown onion (see ingredients). Thinly slice the carrot into half-moons. Trim the green beans.In a small bowl, combine the oyster sauce, ginger paste, rice wine vinegar, soy sauce, brown sugar and the water (for the sauce). Set aside.
In a large frying pan or wok, heat a drizzle of olive oil over a high heat. Cook the 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 a high heat helps it stay tender.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Stir-fry the onion, carrot and green beans until starting to soften, 4-5 minutes. Add the shredded cabbage mix and garlic and cook until softened and fragrant, 2 minutes.
Return the pork strips to the pan, add the oyster sauce mixture and cook, tossing, until well combined, 1-2 minutes.
Divide the jasmine rice between bowls. Top with the stir-fried pork and oyster sauce. Sprinkle with the crushed peanuts to serve.