Sweet Chilli Pork & Baby Broccoli Stir-fry
with Peanut Rice & Easy-Prep Veggies- Gluten
- Molluscs
- Wheat
- Soy
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
It's a good thing this Asian-style dish is quick and easy to make, because it smells so amazing as it cooks, it's tempting to eat it straight from the pan! The 'secret' to its deliciousness is the addition of oyster sauce, which adds an umami-rich depth of flavour to the sweet chilli.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
2 clove
garlic
1 bunch
baby broccoli
½
lemon
1 bag
Carrot & Zucchini Mix
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
sweet chilli sauce
1 packet
pork mince
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains: Gluten, Soy;)
1 tbs
water (for the sauce)
Utensils
Cooking Steps
• 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 pan 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!
• Meanwhile, finely chop garlic. Trim baby broccoli. • Zest lemon to get a generous pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot & zucchini mix and baby broccoli, tossing, until tender, 4-5 minutes. Add garlic and cook until fragrant, 1-2 minutes. Transfer to a plate.
Little cooks: Easy peasy, lemon squeezy! Under adult supervision, older kids can help zest the lemon.
• In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce, the water (for the sauce), lemon zest and a generous squeeze of lemon juice. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Return veggies to the pan, then add the sweet chilli sauce. Cook, stirring, until heated through and slightly reduced, 1-2 minutes.
• Stir crushed peanuts through cooked rice. • Divide peanut rice between bowls. Top with sweet chilli pork and sautéed veggies.
• Serve with any remaining lemon wedges. Enjoy! Little cooks: Add the finishing touch by stirring the peanuts through the rice. Be careful, the pan is hot!
