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Sweet Chilli Pork Stir-Fry

Sweet Chilli Pork Stir-Fry

with Garlic Rice, Rainbow Veggies & Peanuts

Family Friendly
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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:MilkGlutenMolluscsSoyPeanuts

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.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

1

capsicum

1 bag

snow peas

1

carrot

½

lime

1 packet

sweet chilli sauce

1 sachet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

pork strips

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

½ tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3199 kJ
Fat22.2 g
of which saturates8.9 g
Carbohydrate93.8 g
of which sugars28.6 g
Dietary Fibre0 g
Protein42.8 g
Cholesterol0 mg
Sodium2519 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
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1

Finely chop the garlic. 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 basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the capsicum. Trim the snow peas and chop 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, 2 minutes. Transfer to a bowl.

5

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

6

Divide the garlic rice between bowls and top with the rainbow veggies and sweet chilli pork stir-fry. Spoon over any sauce from the pan. Serve with any remaining lime wedges.