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
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
sweet chilli sauce
oyster sauce(ContainsGluten, MolluscsMay be presentCrustacea)
roasted peanut cashew mix(ContainsPeanuts, Tree NutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
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!
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.
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.
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.
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.
Divide the garlic rice between bowls and top with the sweet chilli pork stir-fry. Serve with any remaining lime wedges.