Sweet Chilli Pork Stir-Fry

Sweet Chilli Pork Stir-Fry

with Peanut Rice & Pickled Onion

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Serve up a stir-fry loaded with all the good stuff! A colourful array of veggies and tasty pork mince are tossed through a saucy sweet chilli and oyster sauce for an easy dinner that tastes so much better than takeaway!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 packet

jasmine rice

(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)





1 bag

green beans

1 knob



red onion

1 packet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

sweet chilli sauce

1 packet

pork mince

1 bunch


Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


¼ cup

rice wine vinegar

2 tsp

soy sauce

(ContainsGluten, Soy)

3 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3473 kJ
Fat30.3 g
of which saturates12 g
Carbohydrate95.6 g
of which sugars30.5 g
Dietary Fiber0 g
Protein39.1 g
Cholesterol0 mg
Sodium2049 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

Finely chop the garlic. In a medium saucepan, melt the butter and 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, stir, then bring to the boil. Cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and 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!


While the rice is cooking, thinly cut the carrot into half-moons. Thinly slice the capsicum into strips. Trim and halve the green beans. Finely grate the ginger. Thinly slice the red onion (see ingredients). In a small bowl, combine the onion, rice wine vinegar and a good pinch of sugar and salt. Add just enough water to cover the onion completely and stir to coat. Set aside.


In a medium bowl, combine the oyster sauce, sweet chilli sauce, soy sauce and water (for the sauce). Set aside.


Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot, capsicum and green beans until tender, 3-4 minutes. Cook the ginger until fragrant, 1 minute. Transfer to a bowl and set aside.


Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Remove the pan from the heat, add the veggies and Asian sauce and stir to combine. When the rice is done, add the crushed peanuts into the saucepan and stir to combine. Drain the onion.


Pick and finely slice the mint leaves. Divide the peanut rice between bowls and top with the sweet chilli pork stir-fry. Serve with the pickled onion and garnish with the mint.