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Asian Recipes
Sweet Chilli Pork Stir-Fry

Sweet Chilli Pork Stir-Fry

with Garlic Rice, Peanuts & Cashews

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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:MilkGlutenMolluscsSoyPeanutsTree Nuts

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

Preparation Time40 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove


2 packet

jasmine rice

1 unit

red capsicum

1 bag

snow peas

1 unit


1 unit


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



2.5 cup

water (for the rice)

½ tsp


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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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.