Sweet Chilli Pork Stir-Fry
with Veggies & Peanut Rice
Serve up a stir-fry loaded with all the good stuff! A colourful array of veggies and tasty pork mince are tossed through a saucy sweet chilli and oyster sauce for an easy dinner that tastes so much better than takeaway!
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
2 clove
garlic
1 packet
jasmine rice
1
carrot
1
zucchini
1 bunch
Asian greens
½
red onion
1 bag
mint
1 packet
oyster sauce
(ContainsGluten, Molluscs)1 packet
sweet chilli sauce
1 packet
ginger paste
1 packet
pork mince
1 packet
crushed peanuts
(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)¼ cup
rice wine vinegar
2 tsp
soy sauce
(ContainsGluten, Soy)1.25 cup
water (for the rice)
3 tbs
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt. Bring to the boil, then add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is 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 carrot and zucchini into half-moons. Roughly chop the Asian greens. Thinly slice the red onion (see ingredients). Pick and thinly slice the mint leaves. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add enough water to just cover the onion. Set aside.
In a medium bowl, combine the oyster sauce, sweet chilli sauce, soy sauce and the water (for the sauce). Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the carrot and zucchini until tender, 3-4 minutes. Add the Asian greens and ginger paste and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Remove the pan from the heat. Return the veggies to the pan, then add the sweet chilli mixture, tossing to combine.
Stir the crushed peanuts through the rice. Drain the pickled onion. Divide the peanut rice between bowls. Top with the sweet chilli pork stir-fry. Garnish with some pickled onion and the mint to serve.