HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
Asian Recipes
Sweet Chilli Pork Stir-Fry

Sweet Chilli Pork Stir-Fry

with Garlic Rice, Peanuts & Cashews

Read more

Serve up a stir-fry loaded with all the good stuff! A colourful array of veggies and tender pork strips are tossed through a sweet and zesty Thai-style sauce for an easy dinner that tastes so much better than takeaway

Allergens:MilkGlutenMolluscsSoyPeanutsTree Nuts

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

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove

garlic

2 packet

jasmine rice

1 unit

red capsicum

1 bag

snow peas

1 unit

carrot

1 unit

lime

1 tub

sweet chilli sauce

1 tub

oyster sauce

(ContainsGluten, MolluscsMay be presentCrustacea)

1 packet

pork strips

2 packet

roasted peanut cashew mix

(ContainsPeanuts, Tree NutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 cup

water (for the rice)

½ tsp

salt

1 tsp

soy sauce

(ContainsGluten, Soy)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3030 kJ
Fat21.7 g
of which saturates8.7 g
Carbohydrate89.1 g
of which sugars22.7 g
Protein40.5 g
Sodium2540 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Lid
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter with 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 and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the red capsicum. Trim the snow peas and cut into 2cm pieces. Thinly slice the carrot (unpeeled) into half-moons. Zest the lime to get a good pinch, then slice into wedges.

3

In a small bowl, combine the sweet chilli sauce, oyster sauce, soy sauce, water (for the sauce), lime zest and a good squeeze of lime juice.

4

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the capsicum and carrot and cook for 2-3 minutes. Add the snow peas and cook, tossing, until the veggies are just tender, 2 minutes. Transfer to a bowl and cover to keep warm.

5

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the pork strips and cook, tossing occasionally, until golden and cooked through, 2-3 minutes. Reduce the heat to low and add the Thai sauce and roasted peanut cashew mix. Cook until the sauce has thickened slightly, 1 minute.

6

Divide the garlic rice between bowls and top with the sweet chilli pork stir-fry. Serve with any remaining lime wedges.