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 sweet chilli and oyster sauce for an easy dinner that tastes so much better than takeaway!
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
zucchini
1
capsicum
1 bag
mint
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
ginger paste
1 packet
pork mince
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
2 tsp
soy sauce
(Contains Gluten, Soy;)
3 tbs
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, thinly slice carrot and zucchini into half-moons. Thinly slice capsicum. Pick and thinly slice mint leaves. • In a medium bowl, combine oyster sauce, sweet chilli sauce, the soy sauce and the water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, zucchini and capsicum until tender, 3-4 minutes. • Add ginger paste and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Remove pan from heat. • Return veggies to pan, then add sweet chilli mixture, tossing to combine.
• Stir crushed peanuts through rice. • Divide peanut rice between bowls. Top with sweet chilli pork stir-fry. • Garnish with mint to serve. Enjoy!